Cookbook:Soto Ayam (Indonesian Chicken Noodle Soup)
Appearance
Soto Ayam (Indonesian Chicken Noodle Soup) | |
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Category | Chicken recipes |
Servings | 6-8 |
Time | 45 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Indonesia
There are many variations of soto ayam depending on the ingredients, the way it served, and the amount of spices used.
Ingredients
[edit | edit source]Spice paste
[edit | edit source]Soup
[edit | edit source]- 1 whole chicken with bones or 1 kg chicken parts with bones
- 200 g cabbage, thinly sliced
- 200 g bean sprouts, blanched
- 4 potatoes, steamed, peeled, deep fried until golden brown
- 2 fresh tomatoes
- 25 g sohun vermicelli, soaked in hot water for 10 minutes
- 25 g fried shallots
- 3 hard boiled eggs
- 1.8 liters chicken stock
- 3 kaffir lime leaves
- ½ stalk lemongrass
- 2 bay leaves
- 1 stalk green onion
- 25 g galangal
- 2 tbsp cooking oil
Procedure
[edit | edit source]- Grind the ingredients for the spice paste together in a food processor. Stir fry the spice paste over slow fire until fragrant. Remove from the heat.
- Make soup by cooking the whole chicken with spice paste, galangal, lime leaves, lemon grass, and bay leaves in a pot for at least 30 minutes until the meat is tender. Use a pressure cooker for faster cooking time and better broth. For a traditional method, bring soup to boil, cover, and turn off heat, then let steep for 30–40 minutes—this makes the meat more tender.
- Add a little bit of salt or pepper to taste.
- Leave the chicken in a pot until the soup is cool.
- Remove the meat from the bones, and slice the meat into tiny bit size using fork and knife, then set aside.
- Put back the bones into the soup, add sliced green onion, and bring the soup to the boil right before serving.
Serving
[edit | edit source]- In a bowl, arrange in the following layers: sliced potatoes, sliced tomatoes, vermicelli, cabbage, bean sprouts, sliced egg, and the meat on top.
- Pour the boiling soup over the ingredients, but don't let any bones or chicken skin go into the bowl.
- Put fried shallots on top, and squeeze a slice of lemon over top.
- Serve with hot steamed rice or slices of lontong (steamed rice roll).
Notes, tips, and variations
[edit | edit source]- Many versions of soto ayam don't have tomato.
- Some prefer not to mix cabbage with bean sprouts.
- As fried potato substitute, some like to put potato chips into the soup.