Zapappy

Name: Soto Ayam Lamongan
Prep time: 40 min
Cook time: 65 min
Total time: 125 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1 whole chicken, 3 1/2 to 4 pounds, quartered; 10 cups water; 2 stalks lemongrass, tender portions bruised; 6 makrut lime leaves, torn; 2 Indonesian bay leaves; 1 tablespoon Diamond Crystal kosher salt, plus more to taste; 1 teaspoon granulated sugar; 2 tablespoons avocado oil; 8 shallots, chopped; 6 garlic cloves, chopped; 1 1/2-inch piece fresh turmeric, peeled and chopped; 1-inch piece fresh ginger, peeled and chopped; 4 candlenuts, toasted; 1 teaspoon coriander seeds, toasted; 1/2 teaspoon white peppercorns; 4 garlic cloves, thinly sliced; 1/4 cup avocado oil; 2 ounces plain shrimp crackers, fried and cooled; 4 ounces dried rice vermicelli; 3 cups finely shredded green cabbage; 3 hard-boiled eggs, halved; 1 cup mung bean sprouts, blanched for 20 seconds; 2 scallions, thinly sliced; 1/2 cup Chinese celery leaves, chopped; 1 lime, cut into wedges

Cooking

Ingredients

Broth and Chicken

1 whole chicken, 3 1/2 to 4 pounds, quartered
10 cups water
2 stalks lemongrass, tender portions bruised
6 makrut lime leaves, torn
2 Indonesian bay leaves
1 tablespoon Diamond Crystal kosher salt, plus more to taste
1 teaspoon granulated sugar
2 tablespoons avocado oil
8 shallots, chopped
6 garlic cloves, chopped
1 1/2-inch piece fresh turmeric, peeled and chopped
1-inch piece fresh ginger, peeled and chopped
4 candlenuts, toasted
1 teaspoon coriander seeds, toasted
1/2 teaspoon white peppercorns

Koya and Bowl Components

4 garlic cloves, thinly sliced
1/4 cup avocado oil
2 ounces plain shrimp crackers, fried and cooled
4 ounces dried rice vermicelli
3 cups finely shredded green cabbage
3 hard-boiled eggs, halved
1 cup mung bean sprouts, blanched for 20 seconds
2 scallions, thinly sliced
1/2 cup Chinese celery leaves, chopped
1 lime, cut into wedges

Directions

Make the Chicken Broth

Put the chicken and water in a stockpot. Bring slowly to a bare simmer, skim thoroughly, then add the lemongrass, makrut lime leaves, Indonesian bay leaves, salt, and sugar. Simmer gently, partially covered, for 35 to 45 minutes until the breast reaches {{temperature:165°F}} and the legs reach {{temperature:175°F}}, removing the breast earlier if necessary.
Meanwhile, grind the shallots, the chopped garlic, turmeric, ginger, candlenuts, coriander, and white pepper with 2 tablespoons water to a smooth paste. Cook the paste in 2 tablespoons avocado oil over medium heat for 8 to 10 minutes until fragrant, darkened, and no longer raw.
Remove the chicken. Stir the cooked spice paste into the broth and simmer uncovered for 20 minutes. Strain through a fine sieve, pressing lightly, skim the fat, and correct the salt. Keep hot.

Shred the Chicken and Make Koya

Pull the chicken into bite-size shreds, discarding skin and bones. For koya, fry the sliced garlic in 1/4 cup avocado oil over medium-low until pale gold; drain and cool. Grind the fried garlic and shrimp crackers to a sandy powder.

Assemble and Serve

Soak or boil the vermicelli according to package directions, rinse briefly, and drain well. Divide it among six warm bowls with cabbage, bean sprouts, chicken, and egg.
Ladle in the boiling-hot broth. Top with scallions, celery, and 1 to 2 tablespoons koya; serve hot with lime.