Soto Ayam (Chicken Soup)
Remove chicken giblets, set aside.
Pull off and discard lumps of fat from chicken.
Cut off wings and leg-and-thigh pieces. Separate back from breast.
Pour oil into 6 quart kettle and place over medium heat.
Add garlic, onion, and ginger and cook, stirring until onion is soft.
Add lemon grass, galangal, tumeric, salt, coriander, sugar, pepper, broth, and water.
Stir then add chicken and giblets (except liver).
Bring to a boil over high heat.
Cover, reduce heat, and simmer until breast is no longer pink when slashed (15-20 minutes).
Remove breast and let cool.
Simmer remaining chicken until meat near thighbone is no longer pink when slashed (15 minutes more).
Lift out legs and thighs, let cool.
Continue to simmer broth. Discard skin from breast, legs and thighs.
Cut meat into bite-sized pieces. Cover and set aside.
Return bones to broth, continue simmering until broth is richly flavored (about 1 more hour).
Strain, discard wings, back, bones, giblets, and seasonings.
Prepare condiments and crisp-fried onions.
Place condiments, onions and chicken in seperate bowls.
Skim and discard fat from broth.
Heat broth until steaming and stir in lemon juice.
Ladle broth into serving bowls.
Let diners add chicken, condiments and crisp-fried onions.