Soto ayam is a spicy and aromatic chicken soup. This is the perfect soup for foodies looking for a true taste of Java and Suriname.
This is a more complete meal than just soup, as it is served with many extras.
Soto soup is usually served with cooked white rice.
Ingredients:
Look for fresh and frozen herbs such as laos (galangal), daun salam in markets in China and Southeast Asia.
2 to 3 quarts of water (1 quart = 1/4 gallon)
2 kilograms of chicken breast
8 large garlic cloves, peeled and coarsely chopped
3 chopped onions
3 tablespoons thinly sliced celery
4 peppercorns
1 piece of fresh ginger, 5 centimeters (2 inches) long, peeled and sliced
3 thick stalks of fresh lemongrass (sereh), tied in a knot (lemongrass has an intriguing lemony scent without the flavor that lemons can add to a dish).
6 whole dried daun salam leaves (Aromatic tender leaves containing volatile oils are used, some fresh leaves are simmered in Indonesian curry or soup.)
1 fresh or frozen laos (galangal), 2 inches long (5 centimeters), peeled and thinly sliced (resembles the taste of ginger but is more aromatic)
2 teaspoons freshly ground fine black pepper
Salt to taste
4 tablespoons soy sauce (soy sauce) or sweet soy sauce (kecap manis)
5 chicken bouillon cubes (bouillon cube) to taste
15 ounces white noodles
One pound bean sprouts (make sure they are 2-3 inches long, with small, bright yellow pods. Don’t mistakenly buy bean sprouts, which have larger pods and thicker sprouts.)
4-8 eggs
4 medium potatoes
sambal
2 to 3 tablespoons of corn oil
White rice
cooking instructions
Bring the water to a boil, add the chicken breast, laos, fresh ginger, bell pepper, black pepper,
4 minced garlic cloves, 2 minced onions, salami leaves, lemongrass, 2 tablespoons sliced celery, chicken bouillon cubes, and 4 tablespoons soy sauce.
Cook this until the chicken breast is tender (30 minutes) and remove from the broth.
Cook the rice as usual.
Boil the eggs until hard (8-10 min.) and remove the shell.
Pull out the roots of the bean sprouts because it looks cleaner this way.
Peel the potatoes and cut them into small pieces (same as French fries but thinner) and then fry them so that they are not dark but crispy.
Cut the white noodles into 3-4 inch pieces (using scissors) and fry them, they will look like shrimp crackers.
Cut the boiled chicken breast into small pieces to serve on the bone.
So, it’s time to sift the broth and reserve.
Heat the oil in a wok and fry the rest of the chopped onion and garlic. When the garlic and onion are golden brown, not too dark, remove and set aside.
Sauté the chicken breast (in pieces) in the oil and when it is light golden in color, remove it.
Serve hot!
Put the bowls of soup on the table and add to each bowl:
1 or 2 tablespoons of cooked white rice,
1 boiled egg
some bean sprouts,
fried minced chicken breast,
mixed fried onion and garlic
French fries and white noodles
and decorate with celery slices
Lastly, pour the boiling soup into the bowls, start eating the soto, and if you want, you can add salt, soy sauce, and don’t forget the sambal.
Eat at once. Bean sprouts will become limp and watery if left to sit for more than 10 minutes.
Enjoy!
