Soto Ayam (Chicken Soup)



1 chicken, about 3 lbs (1.5 Kg), cut into pieces

2 tsp (10 ml) salt

6 to 8 whole black peppercorns

1 stalk celery, cut into 1 inch (2 cm) pieces

1 small onion, quartered

2 slices fresh ginger, bruised

2 cloves garlic, bruised

1 to 2 fresh red chillies, seeded and chopped (optional)

2 oz (60 g) cellophane noodles

2 cups (500 ml) fresh bean sprouts

2 hard boiled eggs, chopped

3 scallions (spring onions), finely chopped



Put the chicken, salt, peppercorns, celery, onion, ginger, garlic, and

optional red chillies in a large saucepan. Add enough water to cover

completely and bring to a boil over high heat. Reduce the heat and

simmer covered for 35 to 40 minutes. Remove from the heat and allow

to cool to lukewarm. Strain the soup, reserving the chicken and the

broth. Remove the skin and bones from the chicken and cut the meat

into small pieces.



While the chicken is cooking, cook the noodles according to the

package directions. Drain in a colander and cut into short lengths.

Add to the broth along with the chicken pieces. Taste and adjust

seasoning. Put the bean sprouts in a soup tureen or divide them among

individual serving bowls. Ladle the soup over them, and garnish with

the chopped eggs and scallions. Serves 4 to 6.



Bon appetit from the Chef and staff at World Wide Recipes