Soto Ayam Special
Ingredients
- 1/2 kg free-range chicken
- 1/4 kg chicken giblets
- 1/2 kg potatoes
- 5 chicken eggs
- 1/4 kg fried shallots (for garnish)
- 1/4 kg fried garlic (for garnish)
- 1/4 kg small bean sprouts
- Celery
- Lime
Spice Paste
- 1/4 kg shallots
- 1/4 kg garlic
- Galangal
- Turmeric
- Candlenuts
- Ginger
- Lemongrass
- Kaffir lime leaves
Instructions
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Prepare the Spice Paste:
- Grind the shallots, garlic, turmeric, galangal, candlenuts, and ginger into a smooth paste.
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Sauté the Spice Paste:
- In a pan, heat a small amount of oil. Add the spice paste along with lemongrass and kaffir lime leaves. Sauté until the mixture is fragrant and aromatic.
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Cook the Chicken:
- In a large pot, bring water to a boil. Add the chicken and chicken giblets, and cook until they are tender. Remove the chicken and giblets from the pot.
- Add the sautéed spice paste to the pot and bring it to a boil again.
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Fry the Chicken and Giblets:
- Once cooled, fry the chicken and giblets until they are golden brown and crispy.
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Prepare the Potatoes:
- Peel and cut the potatoes into small cubes. Fry until they are golden and crispy.
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Boil the Eggs:
- Boil the eggs until hard, then peel and set aside.
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Assemble the Dish:
- In individual bowls, add some fried chicken, giblets, and potatoes. Top with boiled eggs and small bean sprouts.
- Pour the hot broth over the contents of the bowl.
- Garnish with fried shallots, fried garlic, and chopped celery.
- Serve with a wedge of lime for squeezing over the top.
Notes:
- For an Extra Layer of Flavor: Add some crispy fried shallots and garlic to enhance the taste and texture.
- Serving Suggestion: Soto Ayam is best enjoyed hot and can be paired with steamed rice or vermicelli for a complete meal.
- Lime Juice: Adds a refreshing tang that complements the rich and aromatic broth.
