Soto Fried Rice with a Golden Broth Shot

Method

1. Cut the chicken into 1.5 cm cubes and toss with some of the turmeric and salt. Finely chop the garlic and shallots, peel the tough outer layers off the lemongrass and mince only the tender white part very finely. Strip the central vein from the lime leaves and shred them hair-thin. Fried rice comes together in minutes, so have everything ready first.

   Add in this stepBoneless chicken thighs 240 gGround turmeric ¼ tspSalt ¼ tsp

2. Put the stock, a little turmeric and some of the lime leaves in a 14 cm small pot and warm gently over low heat for 5 min to infuse. Taste and keep warm. This is the soto broth to sip between mouthfuls of rice.

   Add in this stepChicken stock 200 mlGround turmeric ⅛ tspMakrut lime leaves 0.9

   low heat

3. Heat some of the oil in a wok or pan over medium heat, crack in the eggs and fry for 2 min, until the edges are crisp and the whites fully set; leave the yolks as you like them. If your pan is small, fry them in 1 batch(es), then set aside on a plate.

   Add in this stepNeutral oil ¾ tbspEggs 2

   medium heat

4. Heat the rest of the oil in a 28 cm wok over medium-high heat, spread out the chicken and stir-fry for 4 min, until browned outside and no longer pink inside. Push it to one side, add the garlic, shallots and lemongrass to the space and fry for 1 minute until fragrant.

   Add in this stepNeutral oil 1¾ tbspGarlic cloves 3Shallots 3Lemongrass stalks 1

   medium-high heat

5. Crumble in the cold rice with your hands and add the cabbage, shredded fine, the rest of the turmeric and salt, the soy sauce, white pepper and remaining lime leaves. Stir-fry over high heat for 4 min, pressing and tossing with a spatula, until every grain is hot, separate and evenly golden. The cabbage should keep some crunch.

   Add in this stepCold cooked jasmine rice, a day old 400 gWhite cabbage 100 gGround turmeric ¼ tspSalt ½ tspLight soy sauce 2 tspGround white pepper ¼ tspMakrut lime leaves 2⅛

   high heat

6. Crush the prawn crackers in their bag with a rolling pin to coarse crumbs and mix with the fried shallots. Press the rice into a bowl and turn it out as a dome, top with a fried egg and sprinkle with the crumble and celery leaves. Serve with lime, sambal and a cup of the broth.

   Add in this stepPrawn crackers (krupuk) 20 gCrispy fried shallots 2 tbspCelery leaves, chopped 2 tbspLime 1Sambal oelek (chili paste) 2 tsp