Rice noodles or bean thread noodles enough for 4 to 6 servings
3 lbs whole chicken
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cooking oil
6 cups water
Salt to taste
5 cloves garlic (peeled and sliced)
4 shallots (peeled and thinly sliced)
8 candlenuts sub with macadamia nuts
SPICES AND HERBS:
3 Bay leaves
3 kaffir lime leaves (tear edges to release flavor)
2 stalks of Chinese celery save the leaves
1 medium cinnamon stick
1/4 tsp nutmeg
2 cups mung bean sprouts (blanched)
3 hard-boiled eggs (cut into halves)
Fried shallots crisp
1/2 cup fresh Thai chili
If you are using rice noodles, cook them in boiling water for 2-3 minutes. If using bean thread noodles, soak the noodles until soft about 15 minutes. When ready to use, just briefly cook them in boiling water for 1 minute or less .
COOKING ON INSTANT POT:
Rub the chicken some salt and pepper all over. Pour 2 cups of water into the pot. Place the chicken on top of the trivet and carefully place inside the pot. Close the lid and turn the steam release handle to seal. Press pressure cook, high pressure and set the timer for 25 minutes. When the timer is done, wait for 5 minutes and then release pressure
While the chicken is cooking, preheat 1 Tbsp of oil in a pan and saute the ground ingredients, spices, and herbs until fragrant, about 5 minutes or so.
Very carefully remove the chicken from instant pot and let it cool down for 10 minutes. Then cut the thighs, drumsticks, breast meat off. You are left with the carcass and wings. Put this back into instant pot. Add 6 cups of water along with the sauteed spices.
Cover the lid. Turn the steam release handle back to seal. Press pressure cooker, high pressure and set timer to 15 minutes. Release pressure immediately after the timer is up. Strain the stocks and discard the solid. Have a taste of the broth and season with salt to your taste.
Proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat when it’s cool enough to handle.
COOKING ON STOVE-TOP:
Cut the chicken into large pieces such as thighs, drumsticks, etc. Place the chicken into the pot and add enough water to cover the chicken. Bring it to a boil and then remove from the heat. Carefully discard the water and rinse the chicken off with cold running water. Give the pot a good rinse as well.
Preheat the clean pot and then add 1 Tbsp of cooking oil, add the ground ingredients, and spices and herbs and saute until fragrant, about 5 minutes. Add chicken pieces and add water, enough to submerge the chicken. Bring to a boil and then lower the heat to let it simmer for the next 30 minutes or until the chicken pieces are cooked through.
When the chicken is cooked, carefully remove from the pot and place on a platter, when cool enough to handle, proceed to “If you choose to fry the chicken” if you want to, otherwise, shred the meat and discard the bones. Strain the soup and discard the rest of the vegetables. Season with salt to your taste.
IF YOU CHOOSE TO FRY THE CHICKEN:
Preheat about 1-inch of oil. Cut the chicken into large pieces and then fried the chicken briefly until golden brown. Shred the meat when it’s cool enough to handle.
MAKING GREEN CHILI:
Remove the stems from the chili. Bring a small pot of water to a boil. Boil the chili for about 10 minutes. Discard water and if you have mortar and pestle, coarsely ground it or use a food processor to do so.
When ready to serve, portion the noodle and lontong pieces into an individual serving bowl. Add chicken meat and mung bean sprouts. Ladle the soup over. Garnish with 1/2 of the hard-boiled eggs, perkedel, celery leaves, and fried shallots crisp. Squeeze 1/2 of the fresh lime juice over each bowl. Serve with perkedel and green chili on the side