Ingredients
- 4 chicken wings
- For the Spice Paste:
- 1 cm turmeric (peeled)
- 2 candlenuts
- 3 cloves garlic
- 2 shallots
- 1 cm ginger
- Additional Ingredients:
- 2 bay leaves
- 2 kaffir lime leaves
- 1 teaspoon ground pepper
- 1/2 cube chicken bouillon (Royco)
- Salt to taste
- Water
- 1 cm galangal (crushed)
- 1 stalk lemongrass (crushed)
- Oil for sautéing
- For Serving:
- Cooked vermicelli noodles (bihun)
- Bean sprouts (toge)
- Sliced celery (daun seledri)
- Fried shallots (bawang goreng)
Instructions
-
Prepare the Chicken:
- Clean the chicken wings thoroughly and place them in a pot. Add enough water to cover the chicken.
- Bring to a boil and then remove the chicken from the pot. Discard the initial water and set the chicken aside.
-
Prepare the Spice Paste:
- Using a mortar and pestle or food processor, blend the turmeric, candlenuts, garlic, shallots, and ginger into a smooth paste.
-
Cook the Spice Paste:
- Heat oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.
-
Add Aromatics:
- Add the crushed galangal, lemongrass, bay leaves, and kaffir lime leaves to the pan. Stir and cook for another 2-3 minutes to release the flavors.
-
Combine Ingredients:
- Add the sautéed spice paste and aromatics to the pot of clean water. Return the chicken wings to the pot.
-
Season the Broth:
- Add salt, ground pepper, and chicken bouillon cube (Royco). Stir well and let the mixture simmer until the chicken is fully cooked and tender.
-
Fry the Chicken (Optional):
- Once cooked, you can either fry the chicken wings in a separate pan until crispy or leave them as is, depending on your preference.
-
Serve:
- Ladle the hot soto ayam broth and chicken into bowls. Top with cooked vermicelli noodles, bean sprouts, sliced celery, and fried shallots.
-
Enjoy:
- Your soto ayam is ready to be enjoyed. Serve hot and enjoy the delightful flavors of this traditional Indonesian dish.
Happy Cooking!