Soto Ayam
Ingredients:
-
Chicken and Vegetables:
- 1/2 chicken
- Bean sprouts (to taste)
- Cabbage (to taste)
- Vermicelli or bihun noodles (to taste)
-
Spices and Aromatics:
- 2 slices ginger (crushed)
- 2 slices galangal (crushed)
- 1 stalk lemongrass (crushed)
- 2 kaffir lime leaves
-
-
Ground Spice Paste:
- 9 shallots
- 4 cloves garlic
- 2 candlenuts
- 1 teaspoon white peppercorns
- Salt, sugar, and seasoning powder (to taste)
-
Garnishes:
- Green onions and cilantro (chopped)
- Tomato (sliced)
- Boiled eggs (halved)
- Sambal (made from chili and salt, with added water)
Instructions:
-
Boil the Chicken:
- Place the chicken and ginger in a pot of water. Bring to a boil and cook until the chicken is done.
-
Prepare the Spice Paste:
- Grind the shallots, garlic, candlenuts, and white peppercorns into a smooth paste.
- Heat a bit of oil in a pan and sauté the spice paste until fragrant.
- Add the galangal, lemongrass, and kaffir lime leaves to the pan and continue to sauté until aromatic.
-
Combine the Spices and Chicken:
- Add the sautéed spice mixture to the pot with the boiled chicken. Continue cooking until the flavors meld and the chicken is tender.
- Remove the chicken from the broth and set aside.
- Season the broth with salt, sugar, and seasoning powder to taste. Adjust the seasoning as necessary.
-
Prepare the Chicken:
- Fry the cooked chicken until golden brown. Shred the chicken into small pieces.
-
Assemble the Dish:
- In serving bowls, place a portion of vermicelli noodles (softened in hot water), bean sprouts, shredded cabbage, tomato slices, and halved boiled eggs.
- Top with shredded chicken and pour the hot broth over the ingredients.
- Garnish with chopped green onions and cilantro.
-
Serve:
- Serve hot with sambal on the side for added spice. Enjoy your delicious Soto Ayam!
This Soto Ayam recipe brings a delightful mix of tender chicken, aromatic spices, and fresh vegetables to your table, offering a comforting and flavorful Indonesian dish that’s perfect for any occasion.
