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Crisp fried shallots: Pour oil – depth 1 inch into 1 ½ qt saucepan. Heat to about 365 degrees – fry as many as will fit comfortably – not too many at a time. Move shallots around in oil constantly until they turn golden (about 2-3 minutes) – depending on temp of oil. Drain on paper towel. At first they will appear soggy and limp, but will crisp up after a minute or two. Repeat with remaining shallots. Shallots will keep up to 1 week refrigerated. Soup: Combine chicken, 2 quarts of water, lemongrass, lime leaves and salt in Dutch oven or 4 quart saucepan. Place over medium-high heat and bring to a rolling boil. Using large spoon, skim off the foam that rises to the top. Cover, reduce the heat to medium-low and let the liquid cook at a lively simmer until the chicken is tender (about 45 minutes). Continue to skim off foam every 10 minutes or so to yield a clear broth. Meanwhile, make flavoring paste. Place peppercorns, coriander and cumin in a small processor. Pulse until spices are ground to a dusty powder, about 2 minutes. Add shallots, garlic, macadamia/candlenut, turmeric, galangal and ginger to the ground spices. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. If the paste won’t puree properly and repeatedly creeps up the sides of the processor instead of grinding, add up to 2 tbsp of water (1 tbsp at a time), periodically turning the processor off and scraping the unground portions down toward the blade. Heat the oil in a 2 quart saucepan over medium-low heat. Test to see if the oil is right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edges, not frying aggressively or sit motionless. When ready, add paste and sauté, stirring as needed to prevent scorching, until the paste begins to separate from the oil and the aroma of coriander and cumin takes over, about 5-7 minutes. Put paste into little bowl to cool. Remove and discard the lemongrass and kaffir leaves from stock BUT keep the stock/liquid. Cool chicken enough to handle; tear flesh with the grain into very, very fine pieces of chicken. Discard bones. Add flavoring paste and shredded chicken into the reserved stock and stir well to combine. Bring to gentle boil over medium-high heat. Reduce heat to medium-low and allow to simmer until the essence of the flavoring paste begins to bind with the stock (about 10 minutes). Meanwhile, place the glass noodles in a bowl and cover them with boiling water. Let the noodles soak until they soften 10 – 15 minutes. Crisp fried shallots: Pour oil – depth 1 inch into 1 ½ qt saucepan. Heat to about 365 degrees – fry as many as will fit comfortably – not too many at a time. Move shallots around in oil constantly until they turn golden (about 2-3 minutes) – depending on temp of oil. Drain on paper towel. At first they will appear soggy and limp, but will crisp up after a minute or two. Repeat with remaining shallots. Shallots will keep up to 1 week refrigerated. Soup: Combine chicken, 2 quarts of water, lemongrass, lime leaves and salt in Dutch oven or 4 quart saucepan. Place over medium-high heat and bring to a rolling boil. Using large spoon, skim off the foam that rises to the top. Cover, reduce the heat to medium-low and let the liquid cook at a lively simmer until the chicken is tender (about 45 minutes). Continue to skim off foam every 10 minutes or so to yield a clear broth. Meanwhile, make flavoring paste. Place peppercorns, coriander and cumin in a small processor. Pulse until spices are ground to a dusty powder, about 2 minutes. Add shallots, garlic, macadamia/candlenut, turmeric, galangal and ginger to the ground spices. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. If the paste won’t puree properly and repeatedly creeps up the sides of the processor instead of grinding, add up to 2 tbsp of water (1 tbsp at a time), periodically turning the processor off and scraping the unground portions down toward the blade. Heat the oil in a 2 quart saucepan over medium-low heat. Test to see if the oil is right temperature by adding a pinch of the ground paste. The paste should sizzle slightly around the edges, not frying aggressively or sit motionless. When ready, add paste and sauté, stirring as needed to prevent scorching, until the paste begins to separate from the oil and the aroma of coriander and cumin takes over, about 5-7 minutes. Put paste into little bowl to cool. By now chicken should be cooked through and just beginning to fall away from the bone. Remove and discard the lemongrass and kaffir leaves from stock BUT keep the stock/liquid. Cool chicken enough to handle; tear flesh with the grain into very, very fine pieces of chicken. Discard bones. Add flavoring paste and shredded chicken into the reserved stock and stir well to combine. Bring to gentle boil over medium-high heat. Reduce heat to medium-low and allow to simmer until the essence of the flavoring paste begins to bind with the stock (about 10 minutes). Meanwhile, place the glass noodles in a bowl and cover them with boiling water. Let the noodles soak until they soften 10 – 15 minutes. Once they’re soft, hold the noodles in a tight bunch and with a pair of kitchen shears, cut into 4 – 5 inch pieces. Drain the soften noodles into a colander and set aside. Taste soup for salt. Remove from heat and add lime juice. Serve in small bowls – put glass noodles in bowls and ladle soup over OR serve altogether terrine. Garnish with fried shallots and celery leaves. Allow guests to squeeze more fresh lime into soup if wanted. Serve Soto warm, not hot. Tastes better reheated the next day. |
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