Soto Ayam, Indonesian chicken soup

Written by on June 12, 2012 in Bali Culinary with 0 Comments

Soto Ayam, Indonesian chicken soup

http://www.murnis.com/culture/articlebalineserecipes.htm

Soto-Ayam

Soto Ayam – Indonesian chicken soup

This is a Balinese recipe of a very popular soup-stew eaten all over Indonesia. It originated in the Madura region of Java. Balinese chickens are free range – literally – they run all over most Balinese compounds. They are smaller, tougher and tastier than battery-produced birds. If you wish the soup can be cooked with glass noodles, chilli and/or kidney beans.

For 4 people

2 chicken breasts
Salt

Garnishes

1 medium potato
6 shallots or 1 medium onion, sliced
Oil, preferably coconut oil
6-8 prawn crackers (krupuk)
2 hard-boiled eggs cut in four
60g / 2oz beansprouts
4-5 sliced spring onions
2 small sprigs seledri or curly-leaved parsley

Condiments

2 cloves garlic, minced
Walnut-sized piece of fresh root ginger
1 cm / ½ in fresh turmeric root or ½ tsp ground dried turmeric
2 candle nuts or macademia nuts (optional)
1-2 tbsp oil, preferably coconut oil
8 cm / 3 in piece of fresh lemon grass or 4-5 leaves dried
2 daun salam leaves or 8 bay leaves
Salt
1 tbsp kecap manis or molasses

Method

1. Put the 2 chicken breasts in a pot, add a litre of water and add salt to taste. Cover tightly and simmer until well done.
2. Prepare the garnishes: slice the potato thinly. Then cut into quarters. Fry the sliced shallots in 3-4 tbsp oil in a wok, initially on a high heat, then turn down. When brown and crisp, remove and drain. Add the sliced potato to the wok (with the remaining oil), fry, stir occasionally. When golden brown remove and set aside.
3. Put more oil in wok. Add prawn crackers one at a time. When they expand put them on absorbent paper.
4. Put the shallots, potato and prawn crackers into separate bowls. Put them and other garnishes aside.
5. Remove chicken breasts when cooked and shred with a fork.
6. Prepare the condiments: heat 1-2 tbsp oil and fry the garlic, ginger, turmeric and nuts quickly. Add 375 ml / 2/3 pint of the chicken soup, lemon grass, daun salam or bay leaves and salt to taste. Stir and cover. Cook on a very high heat for 5-8 minutes. Add kecap manis or molasses, the shredded chicken and the remaining chicken soup.
7. If necessary dilute with water. Heat thoroughly.
8. Put beansprouts, seledri or parsley and hard-boiled eggs equally into 4 separate bowls and add the soup. Serve the shallots, potato and prawn crackers separately in bowls.

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