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What You Need:
(To Make: 6 to 8)
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2 ounces cellophane noodles
A 2- to 2½ -pound chicken, cut into 6 to 8 serving pieces
1 medium-sized onion, peeled and cut lengthwise into quarters
¼ cup coarsely chopped celery leaves
1 teaspoon salt
2 quarts water
2 tablespoons vegetable oil
2 salam leaves (see Glossary)
2 blades fresh lemon grass, tied together, or ¼ teaspoon powdered sereh (see Glossary)
1 teaspoon finely chopped garlic
1 teaspoon scraped, finely grated fresh ginger root
½ teaspoon turmeric
GARNISH
1 hard-cooked egg, the white finely chopped and the yolk pressed through a fine sieve
2 tablespoons finely chopped green scallion tops
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Translate this recipe:
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| How To Cook: |
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1. Place the cellophane noodles in a deep bowl and cover them with 2 or 3 cups of cold water. Let them soak for 30 minutes; drain and discard the water. Cut the noodles into 2-inch lengths.
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2. Meanwhile combine the chicken, onion, celery leaves and salt in a heavy 4- to 5-quart casserole. Pour in the water and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer for about 30 minutes, or until the chicken is tender but still intact.
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3. Transfer it to a plate and strain the stock through a sieve set over a bowl. Reserve the stock. Remove the skin of the chicken with a small knife or your fingers. Cut or pull the meat away from the bones. Discard the bones and cut the chicken meat into strips about 1/8 inch wide and 1 to 1½ inches long.
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4. Dry the casserole thoroughly, pour the oil into it and heat over moderate heat until a light haze forms above it. Add the salam leaves, fresh lemon grass (if you are using it) and the garlic and stir for 1 or 2 minutes.
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5. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the powdered sereh (if you are using it), ginger and turmeric, add the reserved chicken stock and bring to a boil over high heat.
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6. Drop in the noodles, reduce the heat to low and simmer uncovered for 5 minutes, or until the noodles are tender. Taste for seasoning. If you are using fresh lemon grass, remove it and discard.
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7. To serve, place about ¼ cup of the chicken strips in each of 8 individual soup plates and ladle the solo ajam kuning over it. Sprinkle the top with the egg white, egg yolk and scallions and serve at once.
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