Soto Ayam

Photo: Zaianne Sparrow

Ingredients

2 tablespoons canola oil

1 red onion – sliced

5 cloves garlic – sliced

1 inch ginger – sliced

1 cinnamon Stick

4 whole cloves

1 star anise

2 liters chicken broth/stock

1 chicken – skin removed and cut into pieces, or tear them with clean hands

Salt to taste

1 Sup Bunjut ADABI (You can usually find this sold at online asian grocery stores, but if you can't you can find how to make your

Ingredients for the sup bunjut:

1 teaspoon coriander

1/2 teaspoon cumin

1/2 white peppercorn- you can use black or a mixture of pepperco

3 petals of star anise

some broken pieces of cardamom stick

a pinch of mustard seeds

a pinch of poppy seed

1/2 teaspoon fennel

Combine all the ingredients above into a tea strainer or tie muslin parcel similar to a Chilli Kicap Ingredients:

1/2 cup sweet soy sauce (Kicap Manis)

2 cloves garlic

5 chillies

Extra Ingredients:

1 packet Nasi Impit (Rice Cube)- Follow cooking instruction on packet

Fried shallotss- garnish

Spring Onions – chopped for garnishing

Chinese Parsley (Cilantro) – chopped for garnishing

2 cups bean sprouts, pluck off roots and blanched

Preparation

Method to preparing the soup:

Heat oil in stock pot and add sliced onions, garlic, and ginger.

Saute for a couple of minutes on medium heat then add the cinnamon, star anise, and cloves, fry until fragrant.

Pour in the chicken broth and the sup bunjut.

Cook under low heat (simmer, not boiling) for about half an hour till aromatic.

Lastly add the chicken.

Add salt and pepper to taste.

Let it simmer, until chicken is tender and falls off the bone.

Once cooked.

Remove the chicken from the soup, debone, shred and set aside.

You can filter off the soup ingredients or leave it just as it is.

Method to preparing the chilli kicap:

Blend the chillies and garlic together and then mix with the sweet sauce.

Prepare the extra ingredients as advised like above.

Place cooked and cut rice cube in a individual bowls,

Add the shredded chicken, and blanched bean sprouts.

Pour in the hot gravy (soup) and garnish with chopped spring onions, cilantro and fried shallots.

Add the pegedil (find the recipe in profile) and chilli kicap (use as much as you want).

Comments

Permalink Zaianne Sparrow
September 2, 2010

Originally posted on my blog here:
http://www.zaianne.com/2008/11/06/soto-ayam-with-pegedilbegedil/

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Find the original and complete easy to read recipe here on my blog

http://www.zaianne.com/2008/11/06/soto-ayam-with-pegedilbegedil/

I tried my hands at making one of my favorite Malaysian dishes. Soto Ayam.

I can’t even remember the last time I had really good Soto, it must have been a couple of years ago. I know the only Soto I truly ever enjoy are the ones my mom made, and I can’t remember when that was. So that being the case and the fact that I don't know a place where I can get really good soto here in the US…I decided I would make it.

Tom my husband enjoyed it and I actually enjoyed making it. I was worried it wouldn’t turn out right, but it did (even down to the chilli kicap condiment) and I am happy.