Authentic Indonesian Soto Ayam with Tender Chicken Feet

Soto Ayam + Ceker: A Flavorful Indonesian Chicken Soup

Ingredients:

• 1 whole chicken breast (cut into pieces)
• 250 grams chicken feet (cleaned and nails removed)
• 2 stalks lemongrass (bruised)
• 4 bay leaves (crushed)
• 5 kaffir lime leaves (crushed)
• 1 segment galangal (bruised)
• 1 segment ginger (bruised)
• 2 liters water
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 2 packets chicken bouillon (Royco or similar)
• 250 grams bean sprouts
• 250 grams cabbage
• 1 packet rice vermicelli
• 1 spring onion (sliced)
• 1 tomato (sliced)
• For the Spice Paste:
  • 8 cloves garlic
  • 3 shallots
  • 2 turmeric fingers
  • 2 tablespoons black pepper
  • 1 tablespoon coriander seeds
  • 6 candlenuts
• Additional Ingredients:
  • Fried shallots
  • Chili sauce
  • Lime wedges

Instructions:

1. Preparation of Chicken and Feet:

   • Wash the chicken and chicken feet thoroughly. Rub them with salt and vinegar to remove any unpleasant odor.

2. Cooking the Soup Base:

   Related Articles

   • 
     Spicy Shredded Chicken with Meatballs and Shrimp Paste
   • 
     Fiery Indonesian Ayam Rica-Rica Chicken
   • 
     Spicy Steamed Tofu and Chicken Liver with Pete
   • 
     Indonesian Ayam Woku: Spicy Chicken with Lemongrass and Basil
   • In a large pot, bring the water to a boil. Add the bruised galangal, ginger, bay leaves, kaffir lime leaves, and lemongrass. Let the aromatic flavors infuse the water.

3. Simmering the Chicken:

   • Add the chicken feet first and cook until they become tender. Once tender, add the chicken breast pieces and continue cooking until both the chicken feet and chicken are thoroughly cooked and tender.

4. Preparing the Spice Paste:

   • Blend together garlic, shallots, turmeric, black pepper, coriander seeds, and candlenuts until smooth.
   • Heat a small amount of oil in a pan and sauté the blended spice paste until fragrant and cooked through.

5. Incorporating the Spice Paste:

   • Add the cooked spice paste to the pot with the chicken and feet. Stir in the salt, sugar, and chicken bouillon. Mix well and allow the soup to simmer until all flavors meld together.

6. Finalizing the Chicken:

   • Remove the whole chicken breast from the pot and fry until slightly crispy and dry. Once cooled, shred the chicken into bite-sized pieces and set aside.

7. Assembling the Soto:

   • Prepare serving bowls and place a portion of cabbage, bean sprouts, rice vermicelli, sliced tomato, and sliced spring onion in each bowl. Top with shredded chicken.

8. Serving:

   • Pour the hot soto broth over the ingredients in the bowls. Garnish with fried shallots and serve with emping (crispy crackers), chili sauce, and lime wedges on the side.

Enjoy your Soto Ayam + Ceker, a delicious and hearty Indonesian chicken soup, perfect for warming up any meal.