Soto Ayam

I N G R E D I E N T S

  • 1 whole chicken
  • 3tbsp vegetable oil
  • 2 lemongrass stalks, crushed
  • 3 pieces of lime leaves
  • 1tbsp powdered chicken stock
  • 1tsp sugar

S P I C E S 1

  • 7 shallots
  • 5 cloves of garlic
  • 2tsp salt
  • 1tsp white pepper

S P I C E S 2

  • 2 candlenuts
  • 3 cm turmeric
  • 3 cm galangal
  • 1 cm ginger

C O M P L E M E N T S

  • 200gr bean sprouts or cabbages
  • 100gr vermicelli soak hot water until soft
  • 2 boiled eggs, peeled, cut into pieces
  • fried onion
  • chopped celery
  • chili sauce
  • lime
  • soy sauce
  • koya

H O W T O P R E P A R E

  • Boil the whole chicken to make broth from it. When it’s done I normally put the chicken into the oven to get some color on the skin.
  • Remove the chicken meat then roughly shred the meat and set aside
  • Meanwhile, put all the spices 2 into your frying pan, fry them for a while without oil until the you smell the aroma.
  • Then put it all in into blender and blends it until they are smooth, add a lil bit of water.
  • Saute the spices 2 and add spices 1 until you can smell the fragrant.
  • Add bay leaves, lime leaves, lemongrass, broth powder and sugar. Mix well.
  • When it’s done put everything into the chicken broth soup and cook it for a while.
  • Remove, put in the chicken stew, continue to cook until the chicken is tender.
  • Arrange the vermicelli, bean sprouts, shredded chicken and eggs in a bowl.
  • Flush with hot broth.
  • Serve with complement.

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