SOTO AYAM (CHICKEN SOUP)

      Title: SOTO AYAM (CHICKEN SOUP)
  Categories: Indonesian, Chicken, Soups
       Yield: 6 Servings
  
       1    Chicken, 3-3 1/2 lbs.
       1 tb Salad oil
       4    Garlic clove; smashed and pe
       1    Onion; coarsley chopped
       2 tb Ginger, fresh; chopped
       1    Lemon grass stalk
     1/4 c  Lemon grass; sliced
            Lemon zest
       1    Galangal slice; dry
       1 ts Turmeric
       1 ts Salt
       2 ts Coriander, ground
       2 ts Sugar
     1/4 ts Pepper
      28 oz Chicken broth
       4 c  ;Water
   1 1/2 tb Lemon juice
            Condiments (noted in directi
  
   Remove chicken giblets, set aside.  Pull off and discard lumps of fat
   from chicken.  Cut off wings and leg-and-thigh pieces. Separate back
   from breast.
   
   Pour oil into 6 quart kettle and place over medium heat. Add garlic,
   onion, and ginger and cook, stirring until onion is soft. Add lemon
   grass, galangal, tumeric, salt, coriander, sugar, pepper, broth, and
   water. Stir then add chicken and giblets (except liver). Bring to a
   boil over high heat. Cover, reduce heat, and simmer until breast is
   no longer pink when slashed (15-20 minutes).
   
   Remove breast and let cool. Simmer remaining chicken until meat near
   thighbone is no longer pink when slashed (15 minutes more). Lift out
   legs and thighs, let cool. Continue to simmer broth. Discard skin
   from breast, legs and thighs. Cut meat into bite-sized pieces. Cover
   and set aside.
   
   Return bones to broth, continue simmering until broth is richly
   flavored (about 1 more hour). Strain, discard wings, back, bones,
   giblets, and seasonings. (At this point you may cover and refrigerate
   chicken and broth until next day.  Bring chicken to room temperature
   before serving.)
   
   Prepare condiments and crisp-fried onions.  Place condiments, onions
   and chicken in seperate bowls. Skim and discard fat from broth. Heat
   broth until steaming and stir in lemon juice. Ladle broth into
   serving bowls. Let diners add chicken, condiments and crisp-fried
   onions.
   
   CONDIMENTS:  Offer at least two of the following: 2 ounces bean
   threads, cut into 6-inch lengths (soak in warm water to cover for 30
   minutes before cutting), or 1 1/2 cups cooked rice; 1 1/2 cups bean
   sprouts mixed with 1/4 cup chopped celery leaves; Spiced Coconut; and
   Chili Paste.
   
   Crisp-fried onions: Cut 2 medium onions in half lengthwise. Cut each
   half crosswise into even slices about 1/8 inch thick; then cut slices
   into halves or thirds to make smaller arcs. Into a deep heavy pan
   pour salad oil to a depth of 1 inch and heat to 300 F. Add about a
   third of the onions and cook, stirring often, until lightly browned
   (4-5 minutes). Oil temperature will drop at first, but rise again as
   the onions brown; regulate heat to maintain 300 F.  Remove onions
   with a slotted spoon; drain on paper towels. Repeat with remaining
   onions. Serve warm or at room temperature. Makes about 1 1/2 cups.
   
                                        --- per Larry Haftl
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