SOTO AYAM (INDONESIAN CHICKEN SOUP WITH NOODLES:
By CHEF DAN:
Serves 20
INGEDIENTS:
2 whole chickens, giblets, neck, and liver removed
2 stalks fresh lemon grass, crush stalk with the back of a knife then cut into 3-inch pieces
6 kaffir leaves
1 teaspoon sea salt
4 quarts water
1 teaspoon black peppercorns
12 garlic cloves, peeled
3 inches fresh ginger, thinly sliced
10 shallots, halved
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon ground turmeric
2 tablespoons grape-seed oil
16 ounces dried bean thread noodles
1/4- cup lime juice
3 cups finely shredded cabbage (garnish)
3 cups bean sprouts (garnish)
1 cup thinly sliced green onions, both parts (garnish)
Quarter limes and chili paste (sambal) (garnish)
A bunch of cilantro (garnish)
DIRECTIONS:
1. Place chickens in a stock pot, with lemon grass, lime leaves, salt and water.
2. Bring to a boil over high-heat.
3. Skim off any foam and reduce heat to simmer.
4. Cover and let simmer for about 1 hour.
5. Remove chicken pieces from broth and set aside. When cool discard skin and bones, and shred meat into bit size pieces. Refrigerate the meat.
6. Refrigerate the stock overnight.
7. The next day skim off fat and discard lemon grass and lime leaves.
8. Meanwhile, combine peppercorns, coriander seeds, and cumin seeds in a food processor, pulse until ground.
9. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
10. Add a little water if needed.
11. Heat grape-seed oil in a skillet over high-heat.
12. When very hot add spice paste and cook, about 5 minutes.
13. Add cooked spice and chicken meat to stock pot.
14. Bring to a simmer and cook about 15 minutes.
15. In a bowl, pour 6 cups hot water over bean thread noodles.
16. Let stand about 20 minutes, snip through noodles to make shorter strands.
17. Turn off heat under soup and stir in lime juice.
18. To serve, divide noodles in soup bowls.
19. Place desired portions of the chicken, cabbage, lime wedges, cilantro, green onions in the bowl to create any combination you may like.
20. Add juice from lime wedges, chili sambal, and salt and pepper to taste.
ENJOY DAN:
No comments:
Post a Comment