Soto Ayam (Indonesian Chicken Soup)
Soto Ayam (Indonesian Chicken Soup)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, soto ayam (indonesian chicken soup). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders Huge Selection on Second Hand Books. Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments.

Soto Ayam (Indonesian Chicken Soup) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Soto Ayam (Indonesian Chicken Soup) is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have soto ayam (indonesian chicken soup) using 27 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Soto Ayam (Indonesian Chicken Soup):
  1. Take 2 lbs chicken thigh (boneless)
  2. Take 2 L (8 cups) water
  3. Prepare 4 bay leaves
  4. Take 5 kaffir lime leaves
  5. Take 2 lemon grass (the white part only), bruised
  6. Prepare 1 inch dried galangal
  7. Get 2 celery stalks, chopped
  8. Take 3 teaspoon salt
  9. Take 1 teaspoon sugar
  10. Take 1/4 teaspoon ground white pepper
  11. Make ready Grind the following into spice paste :
  12. Get 7 shallots
  13. Get 5 garlic cloves
  14. Take 2 teaspoon turmeric powder
  15. Get 2 teaspoon ginger powder
  16. Prepare 2 teaspoon ground coriander
  17. Make ready 1 teaspoon ground cummin
  18. Prepare 5 candlenut
  19. Make ready Accompaniments and Garnishes :
  20. Take Glass noodle, soaked in hot boiling water until soft then drained
  21. Make ready Shredded cabbage
  22. Prepare Cooked rice
  23. Prepare Homemade potato chips (optional)
  24. Prepare Scallion stalk/chives, finely chopped
  25. Make ready Shrimp crackers, process in a food processor until they get powdery (optional)
  26. Make ready Fried shallots (optional)
  27. Make ready 6 hard boiled eggs

Prepared with a simple aromatic chicken broth that's infused with Asian spices, this soup is flavourful on its own. But, when generously ladled over noodles, topped with chunky, juicy, tender chicken pieces, slices of boiled eggs, and sprinkled with thinly sliced spring onions. Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried.

Steps to make Soto Ayam (Indonesian Chicken Soup):
  1. In a frying pan, heat 3 tablespoon of oil and stir fry the spice paste, bay leaves, kaffir lime leaves, lemon grass and galangal until fragrant, about 2-3 minutes. Keep stirring to avoid burning.
  2. Turn the heat off. Transfer everything from the frying pan to a slow cooker. Add chicken, water, chopped celery, salt, sugar and white pepper. Set on low. Cook for 6 hours. Taste and adjust salt/pepper as needed.
  3. Take the chicken out and let them cool. Shred the meat.
  4. How to serve : - Prepare bowls, add into each bowl some glass noodle, some shredded cabbage, some shredded chicken, 1 hard boil egg, garnish with some chopped scallion, fried shallots, potato chips and ground shrimp crackers. Pour in the soup. To make a more filling meal, it is common in Indonesia to serve Soto Ayam with a bowl of warm white rice. Sometimes I also add some fresh sliced tomatoes.
  5. I made sweet potato chips instead of potato chips. I sliced the sweet potatoes thinly using a 1 mm slicing blade in a food processor then soaked them in salt water for an hour then deep fried them. Do the same thing if you use potatoes.

Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried. Put the chicken, water, and salt in a saucepan. Bring to the boil, cover, lower heat, and simmer gently until the chicken is soft. When the chicken is cool enough to handle, discard the skin and remove the flesh from the bones, shredding it finely by hand.

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