Soto Ayam

Soto Ayam Cooking time
Ingredients
- Half of chicken or 2 thighs of chicken meat
- 2 boiled eggs, peeled and quartered
- 2 potatoes, thinly sliced and fried to make crisps potatoes
- 2 cm Galangal (Laos/Lengkuas) or 1 tsp of Galangal powder
- 1 Lemon Grass (Sereh/Serai), chopped or 2 tsp of Lemon grass powder
- salt to taste or 1 block/cube chicken seasoning mixture/chicken bouillon (Maggi or Knorr block)
- pepper to taste
- 3 cloves of garlic, thinly sliced and fried to give more taste
- 2 Celery leafs, sliced
- 1 Lime
- 1 Spring onion, finally chopped (optional)
- Fried Shallots to garnish
- 5 cups water
- Poyah *
Spice Paste :
- 3 Shallots
- 4 cloves of Garlic
- 1 cm of fresh Ginger
- 2 tsp of Turmeric
- 5 Candlenuts (Kemiri), or substitute with 6 Almonds
Directions
1. Simmer chicken in water until tender.
2. Heat 1 Tbs. vegetable oil in a wok with medium heat; stir fry the paste for a minute or two until fragrant.
3. Then put lemongrass, galangal, pepper, salt and the fried paste into the chicken stock. Cook covered over medium heat for 25 minutes. Meanwhile, add the celery leafs and the fried garlic (crushed it into small pieces). Turn off the heating and let the chicken inside for about 15 minutes to absorb the flavour. Take the chicken out and let it cool off. Then fried a bit to make it a bit crunchy. When it’s cool off, remove the meat from its bones and thinly slice it into bite-size pieces and discard the bones.
4. To serve, you can do in 2 ways, either :
i. put the Soto into individual soup bowls. Add some of the shredded chicken and eggs, top with crisps potatoes and garnish with poyah and fried shallots. Eat it with plain rice (nasi putih). Serve with sambal soto if you like it spicy.
ii. Prepare plain rice (nasi putih) in plate, then chicken, cabbage or soya bean (if you like), crisps potatoes and eggs. Then pour with hot chicken broth from soto and squeeze it with lime juice. And top add poyah and fried shallots.* poyah is a powder made from shrimp cracker (krupuk udang), blend together with fried garlic and a pinch of salt. You can make it by yourself : 45 - 60 minutes
Category : Soup
Difficulty : Medium