SOTO AYAM MADURA

Preparation Time : 35 minutes
Cooking time : 45 minutes
Serves 4

Ingredients :
800 g chicken pieces
2 litters water
2 stalks lemongrass, tender inner part of bottom third only, bruised
1-teaspoon salt
1-tablespoon oil

Spice Paste
2 teaspoon black peppercorns
6 cloves
3cm fresh ginger, peeled and sliced
¼ teaspoon dried shrimp paste

Accompaniments
100g glass noodle, soaked in warm water to soften, cut into lengths
4 hard-boiled eggs quartered
1 portion Fried Potato Patties
100 g fresh bean sprout
2 tablespoons Crispi Fried Shallots
2 tablespoons finely chopped Chinese celery leaves
1 lime or lemon quartered
Sweet Indonesian soy sauce, to serve
1 portion Candlenut Sambal


Spice Paste :
2 teaspoons coriander seeds, lightly roasted
6 to 8 red chillies, sliced
8 shallots
4 cm galangal roots, peeled and sliced
4 cm ginger, peeled and sliced
2,5 cm turmeric, peeled and sliced

1. Place the chicken, water, lemongrass and salt in a large pot. Bring to boil, cover, lower the heat and simmer gently until the chicken is tender, about 40 minutes. Remove the chicken and when cool enough to handle, de-bone and cut the meat into small cubes. Discard the bone and return the meat to the pot. Remove and discard the lemongrass.
2. Prepare the Spice Paste by grinding the peppercorns and cloves until coarse. Add the ginger and shrimp paste and grind to a smooth paste, adding a little water if necessary to keep mixture turning
3. Heat the oil in a wok or saucepan and fry the Spice Paste over low heat until fragrant, 2 to 3 minutes. Add the Spice Paste to the chicken soup.
4. Prepare the Candlenut Sambal and transfer to 4 small dipping bowls to serve with the soup
5. Divide the glass noodles, eggs, Fried Potato Patties and bean sprouts into 4 individual serving bowls Reheat the chicken soup, taste and add more salt if desired. Ladle the soup into the bowls. Sprinkle each serving with Crispy Fried Shallots and celery leaves. Serve with the Candlenut Sambal, lime quarters and a bowl of sweet soy sauce on the side.