Soto Ayam (Javanese Style Chicken Soup)
Indonesian
Soup
Indonesia, chicken, soup
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Bay Leaf Dry Black Pepper Powder Chicken Whole Cooking Oil Cooking Salt Eggs Regular Garlic Ginger Lemon Lemon Grass Sambal Olek Shallot Soy Sauce Sweet Spring Onion Turmeric Powder Vermicelli |
3.000 2.000 1.370 0.015 0.015 2.200 0.002 0.003 0.005 5.000 50.000 0.150 0.010 0.025 2.000 200.000 |
Grams Grams Kilogram Litre Kilogram Nos Kilogram Kilogram Kilogram Grams Grams Kilogram Litre Kilogram Grams Grams |
1. Blend turmeric,garlic,ginger, and pepper into a paste. Heat 15ml vegetable oil in a wok with medium heat, stir fry the paste for a minute ot two until fragrant.
2. Put the chicken into a big pot that is filled with water, salam leaves, two of the scallions, salt, lemongrass and the fried spice paste. Cook covered over medium heat for thirty minutes.
3. Turn off the heat, and let the chicken stand in broth for about fifteen minutes to absorb the flavor. take the chicken out and let it cool off.
4. Then remove the meat from its bone and thinly slice it into bite-size pieces (you can either use the fork or your hands to do this instead of using a knife) and discard the bones.
5. Soak the vermicilli in hot water for 15 minutes or you can boil it, drain well.
6. To serve, prepare separate side dishes of chicken, the rest of the scallions, vermicilli, lemon slices, hot chili sauce, hard- boiled eggs, crispy Shallots and sweet soy sauce.
7. This particular dish is beaten with steamed rice, so arrange in layers in the individual soup bowl, a cup of steamed rice, a tablespoon of chicken, vermicilli, scallions, egg slices, a few drops of sweet soy sauce and hot Chili sauce. Then pour a very hot chicken broth/soup and squeeze a slice of lemon and top with the crispy Shallots.
8. Ready to serve.
