Ingredients:
• 1 chicken, quartered, or 800 g (1 ½ lbs) • 2 liters (8 cups) water • 2 stalks lemongrass, tender inner part of bottom third only, bruised • 1 teaspoon salt • 1 tablespoon oil
Spice Paste:
• 2 teaspoons black peppercorns • 6 cloves • 3 cm (1 in) fresh ginger, peeled and sliced • ¼ teaspoon dried shrimp paste
Accompaniments:
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths • 4 hard-boiled eggs, quartered • 1 portion Fried Potato Patties • 100 g (2 cups) fresh bean sprouts • 2 tablespoons Crispy fried shallots • 2 tablespoons finely chopped Chinese celery leaves • 1 lime or lemon, quartered • Sweet Indonesian soy sauce, to serve • 1 portion Candlenut Sambal
Preparations:
1. Place the chicken, water, lemongrass and salt in a large pot. Bring to a 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, debone and cut the meat into small cubes. Discard the bones 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 the 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 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 individuals 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
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