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Name: Soto Ayam
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 800 g chicken pieces; 1.5 L water; 6 shallots; 4 cloves garlic; 30 g galangal; 2 stalks lemongrass; 20 g fresh turmeric; 3 candlenuts; 1 tsp coriander seeds; 4 kaffir lime leaves; 1 tsp salt; 400 g cooked rice; 150 g bean sprouts; 3 tbsp fried shallots

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Indonesia1 h 30 minServes 4cooked before

Soto Ayam

Ingredients14

chicken pieces800 g
water1.5 L
shallots6
garlic4 cloves
galangal30 g
lemongrass2 stalks
fresh turmeric20 g
candlenuts3
coriander seeds1 tsp
kaffir lime leaves4
salt1 tsp
cooked rice400 g
bean sprouts150 g
fried shallots3 tbsp

meatothervegetablespice & saucegrain

Method

Pound the shallots, garlic, turmeric, candlenuts, and coriander seeds into a smooth spice paste.
Simmer the chicken in water with the spice paste, bruised lemongrass, sliced galangal, lime leaves, and salt for about 1 hour, until the chicken is tender.
Remove the chicken, shred the meat, and return it to the broth. Discard the lemongrass and lime leaves.
Divide the rice and bean sprouts among bowls, ladle over the hot broth and chicken, and top with fried shallots.