Mee Soto

By pfwombat

Ingredients

• The broth
• 3 cloves
• 1 cinnamon stick
• 2 star anise
• 5 cardamon pods
• 3 lemongrass, bruised
• 3.5 litres of water
• 2 chicken maryland(thigh and drumstick)
• 3 chicken wings
• 3 kati Yellow noodles (blanched and drained, set aside)
• 5 tbsp vegetable oil
• Sugar and Salt to taste
• Paste
• 20 g coriander seeds, pan toasted
• 10 g white peppercorn, pan toasted
• 5 garlic cloves
• 6 candle nuts
• 30 g galanghal, peeled and chopped
• 1 red onion, peeled and chopped
• 2 tbsp water
• Garnish
• Coriander leaves, finely chopped
• Chinese celery, finely chopped
• Bean sprouts
• Fried Shallots
• Hard boiled eggs
• Dark soya sauce

Preparation

Step 1

In a food processor, blend coriander seeds, white peppercorns, garlic cloves, candlenuts, galanghal, ginger, red onion with 2 tbsps of water to a fine paste
In a large stockpot, heat up the oil over medium heat and fry cloves, cinnamon, star anise, cardamon pods till fragrant, about 1-2 min.
Add in the paste and fry till paste turned colour and mixture is a little dry.
Stirring often and making sure paste does not burn.
Add water, chicken pieces and lemongrass.
Cover and let it boil, then lower the heat and simmer for 45 min.
Remove chicken pieces and once they are cool, shred and set aside.
Season the soup with salt and rock sugar and turn off the heat.
To serve, place some noodles in a bowl, topped with shredded chicken meat, and all garnishes and pour hot soup over.