Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments. Turmeric is the ingredient that makes yellow, coupled with spices like cumin, fennel, star anise, and cinnamon, and there is no other chicken soup that comes close to it.
In this video , I will show you my interpretation of soto ayam, Malaysian style.
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Recipe
(please refer to the full details at tasteasianfood.com/soto-ayam-... )
Ingredients:
The dry spice mix (A):
1 tsp fennel seeds
1 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp white peppercorns
3 cardamoms
5 cloves
The aromatics (B):
120g shallots
20g garlic
10g ginger
2 inches turmeric
1 bird's eye chilies
2 tbsp cooking oil
The chicken broth (C):
1.5kg chicken
2 tsp salt
2 L (8.5 cups) water
1 cinnamon bark
1 star anise
2 lemongrass
5 lime leaves
5 tbsp coconut milk
1 tsp salt
Other condiments (D):
200g rice vermicelli
50g bean sprouts
Fried shallots
Sliced red chili
Coriander leaves, chopped
Scallion, chopped
1 hard-boiled egg
Shredded chicken meat from the chicken in (C)
Method:
- Blend A into a fine powder.
- Blend B until it becomes a smooth paste. Miix A and B in a pan and saute until aromatic.
- Marinate the chicken thigh with salt for half a day. Pan-fry until golden brown.
- Put the chicken in a stockpot filled with water. Simmer for one hour with other ingredients in C.
- Remove the chicken. When the chicken is cold, shred the chicken meat into small pieces.
- Strain the chicken broth. Bring it to a boil. Add the sauteed spice paste and coconut milk.
- To serve, place the rice vermicelli in the bowl. Topped with the shredded chicken meat, bean sprouts, and hard-boiled egg. Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili. Ladle sufficient chicken broth into the bowl.
#SotoAyam #IndonesianChickenSoup
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