Set out a scale and the equipment for Soto ayam. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, low-sodium chicken broth, lemongrass, galangal, ground turmeric, garlic, dry jasmine rice, mung bean sprouts, lime, scallion, kosher salt, neutral oil. Soto ayam is cooked in Java as its own plate, not as a copy of a restaurant menu. Simmer the chicken with lemongrass, galangal, and turmeric until the broth is gold, then shred the meat over rice. Amounts are for 4 from foods this library can count.
