Soto Ayam (Classic Javanese-style chicken soup)

Soto Ayam (Classic Javanese-style chicken soup). Photo / Supplied

1 large chicken (about 1.5kg), jointed
Water
1 lemongrass stalk, lightly bruised
4cm piece fresh ginger root
8cm piece fresh turmeric root (or add ground turmeric to the bumbu)
1 tbsp vegetable oil
Salt and pepper to taste
250g potatoes
4 eggs
200g rice
100g su-un noodles
100g bean sprouts, rinsed twice with boiling water, then drained
2 spring onions, chopped
Chopped celery leaves and crispy fried onions, to garnish
Lemon juice (optional)

FOR THE BUMBU
10 shallots, finely chopped
2 garlic cloves, finely chopped
8 kemiri (candlenuts), roasted 1 tsp ground coriander
2 tsp ground turmeric (if no fresh turmeric is used above)
1 tsp ground cumin
1 tbsp sambal trassi

Put the chicken pieces in a large saucepan and add enough water to cover. Add the lemongrass, ginger and, if using, fresh turmeric and bring to the boil. Reduce the heat and simmer for 1 hours.

Meanwhile, pound all bumbu ingredients to a smooth paste using a pestle and mortar.

Strain the stock through a fine sieve into a bowl. Take the chicken meat off the bones and tear it into shreds.

Gently fry the bumbu in the oil in the saucepan until fragrant. Return the stock and chicken meat to the saucepan, simmer for another hour, then season.

Meanwhile, towards the end of the cooking time, cook the potatoes until tender, hard-boil the eggs and cook the rice and noodles. Peel and coarsely chop the cooked potatoes and eggs.

In individual soup bowls or plates, layer a small cup of rice and some noodles, bean sprouts, spring onions, potato and egg. Pour over some piping-hot broth and add some chicken meat. Top with celery leaves and fried onions. Squeeze over lemon juice if desired.