Soto Ayam
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Soto Ayam

About this recipe: There are many components to this dish - nasi impit, pergedel goreng, sup ayam and the garnishings that makes the complete bowl of soto ayam. This dish is a favorite for celebrations and holidays. The individual components can be prepared ahead of time to save on cooking time.

Suhara Kuala Lumpur, Malaysia

Ingredients

Serves: 8 

  • 1 whole chicken, cut at the joints
  • 15 cups (4.5l) water
  • 5 cm ginger, crushed
  • 4 cloves garlic, crushed
  • Salt and white pepper to taste
  • Cheesecloth Spice Bag
  • 7 1/2 cm cinnamon stick
  • 5 star anise
  • 2 cardamon pods
  • 10 black peppercorn
  • 1 teaspoon coriander
  • 1/2 teaspoon fennel
  • 1/2 teaspoon cumin
  • Garnish:
  • 450g beansprouts, tailed and blanched in hot water
  • 300g shallots, sliced and fried till golden brown
  • 4 sprigs chinese celery, chopped
  • sliced bird's eye chillies in light soya sauce

Directions

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Tie up the spice ingredients into a small cheesecloth bundle and crush lightly with a pestle to release the flavor.
  2. Add water to a large pot, put the spice bag, crushed ginger and garlic and bring to a slow boil. Add chicken and simmer until the chicken is tender. Make sure to remove the layer of scum from the soup occasionally. Add salt and white pepper to taste.
  3. When the chicken is cooked remove from pot and set aside to cool before tearing the meat into small pieces. Strain the soup.
  4. Assemble the chicken pieces, nasi impit, pergedel goreng and garnishings on serving dishes. To serve the soto, put a few rice cubes, some beansprouts, pergedel and chicken in a serving bowl. Fill bowl with hot chicken soup and garnish with fried shallots and chinese celery. If you want it spicy, add a little bird's eye chillies with soya sauce.

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