Soto Ayam (Indonesian Yellow Chicken Soup) - Household warmth and closeness might be obtained in straightforward ways. One of them is cooking and serving food for the family. As a housewife, needless to say you do not need to miss a meal with each other correct? Cuisine also can be the essential to a pleased household, many feel homesick mainly because their cooking has been found elsewhere.
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Soto Ayam (Indonesian Yellow Chicken Soup) is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Soto Ayam (Indonesian Yellow Chicken Soup) is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have soto ayam (indonesian yellow chicken soup) using 23 ingredients and 5 steps. Here is how you can achieve it.
Ingredients needed to cook Soto Ayam (Indonesian Yellow Chicken Soup):
- 500 ml vegetable oil to fry the chicken
- 1 whole chicken, divided into 4
- 2 lt water
- 8 kaffir lime leaves
- 4 stalks lemongrass, take the white part only (which is on the bottom), pounded
- 4 green onions, chopped
- 1,5 tsp salt or to taste
- 1/2 tsp white pepper powder or to taste
- 1/2 tsp chicken bouillon
- 1 Tbsp vegetable oil
- Ground spices: (blend in a food processor)
- 7 cloves garlic
- 8 cloves shallots
- 3 pcs candle nuts
- 1 tsp nutmegs powder
- 3 cm turmeric
- 2 cm ginger
- Chili sauce: Boil 5 bird eye chili peppers + 2 red chili peppers + 5 cloves garlic until soft. Remove from the heat. Grind all the ingredients using a mortar and pestle. Add 1/4 tsp salt
- Koya topping: Grind 5 cloves fried garlic + 8 fried prawn crackers using a mortal and pestle
- For the complement:
- 4 hard boiled eggs, peeled, cut
- 50 gr mung bean vermicelli, soaked in boiled water for 3 minutes, removed from the heat, drained
- some lime wedges
Directions to make Soto Ayam (Indonesian Yellow Chicken Soup):
- Heat 1 Tbsp vegetable oil in the wok over medium-heat. Sauté the ground spices, kaffir lime leaves, and lemongrass until fragrant. Remove from the heat.
- Boil chicken and ground spices in a big pot until the chicken is cooked.Take out the chicken from the pot. Set the chicken aside.
- Add chopped green onions into the soup.
- In a pan, fry the chicken for a while in vegetable oil. Remove from the heat. Cut the chicken into small pieces.
- Place some white rice, some mung bean vermicelli, chicken meat, and some hard boiled eggs in a bowl. Pour the hot chicken broth into the bowl. Add some lime juice into the soup and koya topping on top. Yum! 😋
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