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Ingredients: • 1 fresh chicken • 12 cups (3 litres) water • 2 stalks lemongrass, thick bottom third only, outer layer discarded, inner part bruised • 3 kaffir lime leaves • 2 sprigs Chinese celery leaves, sliced • 1 ½ teaspoon salt • ½ teaspoon ground white pepper • 7 oz (200 g) dried glass noodles, soaked in water to soften, or dried rice vermicelli • 5 hard-boiled eggs, peeled and quartered • 1 cup (50 g) bean sprouts, seed coats and tails discarded, rinsed and blanched in hot water • Crispy Fried Shallots to garnish • 2 tablespoons sliced Chinese celery leaves, to garnish • Lime wedges, to serve • 1 portion Sambal Soto Potato Croquettes: • 2 potatoes, boiled, peeled and mashed • ¼ teaspoon ground white pepper • 1 spring onion, thinly sliced • ¼ teaspoon salt • ¼ teaspoon freshly grated nutmeg or ground nutmeg • 1 tablespoon minced celery leaves • 2 tablespoons Crispy Fried Shallots • Oil, for deep frying • 1 egg, beaten Spice Paste: • 1 in (2 ½ cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric • 5 shallots, peeled • 5 cloves garlic, peeled • 2 tablespoons ground coriander • 1 tablespoon oil Preparations: • Prepare the Sambal Soto by following the recipe • Clean and rinse the chicken well. Bring the water to a boil over high heat in a large pot, then immerse the chicken into the boiling water and boil for 15 minutes. Turn off the heat and leave the chicken to steep in the pot for 15 to 20 minutes. Remove and drain the chicken. Strain and reserve the stock. Separate the chicken meat from the bone and tear the meat into thin shreds. Set aside. • Make the Potato Croquettes by combining the mashed potato with all the other ingredients, except the oil and egg, and mixing well. Shape the mixture into patties and set aside to chill in the refrigerator for 45 minutes. Heat the oil in a wok over medium heat. Dip each patty in the beaten egg, then lower it into the hot oil and deep-fry until golden brown, 2 to 3 minutes on each side. Remove from the heat and drain on paper towels. Repeat until all the patties are cooked • To make the Spice Paste, grind the turmeric, shallots, garlic and coriander to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok or skillet over medium heat and stir-fry the ground paste until fragrant, 3 to 5 minutes. Set aside. • Bring 8 cups ( 2 liters) of the reserved chicken stock, lemongrass, kaffir lime leaves and celery leaves to a boil in a pot. Reduce the heat to low and simmer uncovered for about 15 minutes. Season with the salt and pepper, and keep the broth hot over very low heat • To serve, portion the softened glass noodles and shredded chicken into individual serving bowls. Ladle the hot broth over and top with hard-boiled eggs, bean sprouts and Potato Croquettes. Garnish with Crispy Fried Shallots and celery leaves, and serve with lime wedges and a bowl of the Sambal Soto on the side Serves 6 to 8 Preparation time: 1 hour + 45 mins chilling Cooking time: 55 mins
Periplus
