Malang-Style Soto Ayam: Authentic Indonesian Chicken Soup

Soto Ayam Khas Malang Recipe

Soto Ayam Khas Malang, a vibrant and fragrant Indonesian chicken soup, is cherished for its rich flavors and fresh, invigorating ingredients. This recipe embodies the essence of Malang’s traditional cuisine, combining tender chicken with a medley of aromatic herbs and spices. Here’s how to make it:

Ingredients

• 500 grams chicken breast (for a richer taste, use kampung chicken)
• 2 liters water
• 3 stalks lemongrass (crushed to release flavor)
• 2 bay leaves
• 5 kaffir lime leaves
• 2 cloves
• Salt and sugar (to taste)

For Garnishes:

• 500 grams potatoes, peeled and thinly sliced for chips
• A handful of bean sprouts, cleaned and blanched
• Shredded cabbage, washed
• 2 stalks celery, finely sliced
• 4 hard-boiled eggs
• Lime wedges
• Sweet soy sauce
• Sambal (a blend of bird’s eye chilies, candlenuts, and a pinch of salt)

For Spice Paste:

• 7 shallots
• 5 cloves garlic
• 2 cm turmeric, peeled
• 2 cm ginger, peeled
• 1 teaspoon black peppercorns
• 1 tablespoon coriander seeds
• 3 candlenuts, roasted

Instructions

1. Prepare the Spice Paste:

   • Heat a small amount of oil in a pan. Sauté the spice paste ingredients until fragrant.
   • Add 25 ml of water to the pan, stir to combine, and cook until the water evaporates. Set aside.

2. Cook the Chicken:

   • Bring the water to a boil and cook the chicken until fully cooked.
   • If using cut chicken, discard the cooking water. For kampung chicken, the cooking water can be used as stock.
   • Remove the chicken from the pot, discard the skin, and shred the meat. Set aside.

3. Prepare the Broth:

   • Bring fresh water or stock to a boil.
   • Add the prepared spice paste to the pot along with lemongrass, bay leaves, kaffir lime leaves, and cloves.
   • Season with salt and sugar to taste. Adjust seasoning as needed.

4. Fry the Chicken:

   • Fry the chicken pieces until slightly crispy. Slice thinly.

5. Make Potato Chips:

   • Peel and slice the potatoes thinly.
   • Fry the slices until they turn crispy and golden brown. Set aside.

6. Assemble and Serve:

   • Serve the hot Soto Ayam with steamed white rice, shredded cabbage, bean sprouts, and sliced chicken.
   • Top with crispy potato chips, sliced celery, and a drizzle of sweet soy sauce.
   • Garnish with hard-boiled eggs and lime wedges on the side.
   • Finish with a dollop of sambal for extra heat and flavor.

Enjoy this delightful bowl of Soto Ayam, enriched with layers of flavor and texture, perfect for a comforting meal any day of the week.