• Peel and prep 20 shallot cloves or 9 large shallots (1 1/2 cups of shallots), 15-20 cloves of garlic (1 1/2 cups of garlic), and 2 sticks of turmeric (2-3 inches each). Set aside 12 candlenuts. Prepare 4 sticks of lemongrass by removing outer layer and cutting tops off. Wash and set aside 8 fresh lime leaves. Set aside 3 dried bay leaves. Clean and cut 4 green onions into 2-3 inch pieces. Set everything aside.
• To make soto seasoning base, heat up 1 1/4 cup of oil in a large frying pan. Add in shallots, garlic, candlenuts, and peeled turmeric root. Fry with medium heat for about 5 minutes until golden brown and fragrant.
• Take shallots, garlic, candlenuts, and turmeric root out and put everything into a food processor. Keep oil for future use.
• Using food processor, chop until everything is smooth. Set soto seasoning base aside.
• In a large stock pot, heat up 1/4 cup of leftover oil from frying pan. Add in soto seasoning base. Stir fry using medium heat for ~10 minutes or until brown and fragrant.
• Add in 10 cups of water, mix, and bring stock to a boil. Once soup is boiling, add in 1 1/2 tablespoon of chicken bouillon, 2 teaspoons salt, 1/2 teaspoon sugar, 1/2 tsp white pepper. Mix and stir everything together.
• Clean chicken and add to stock. Boil high for ~45 minutes or until chicken is cooked.
• While chicken is cooking, prepare condiments and sides. Hard boil 4 eggs. Clean and chop Chinese parsley. Prepare glass noodles according to packaging.
• Remove chicken from stock. In frying pan with old oil, heat oil using high heat and add chicken once oil is hot. Fry chicken for 2 minutes each side. Set chicken aside and shred chicken once it has cooled down.
• To assemble soto ayam, in a large bowl add in a handful of glass noodles and shredded chicken. Add one sliced hard boiled egg. Pour hot broth into bowl. Top soto ayam with fried shallots, fresh Chinese parsley, squeeze of lime, drizzle of kecap manis, and fresh sambal. Mix everything together and adjust taste to preference. Serve as is with shrimp crackers or with a side bowl of white rice!

How to make sambal

• Make fresh sambal by putting 1 cup of peeled shallots, 5 peeled garlic cloves, 2 red jalapeños, and 6 Thai chilis into a food processor. Chop until everything is blended finely.
• In a clean small frying pan, heat up 1/3 cup new vegetable or canola oil. Once oil is hot, add in chopped shallot, garlic, and chili mixture. Add in 1/2 teaspoon salt, 1/2 teaspoon sugar, and a small squeeze of lime.
• Simmer using low to medium heat for about 5 minutes. Stir occasionally. Once chili is cooked, store in a glass container and keep covered in refrigerator for up to 2 weeks.