Soto Ayam (chicken soup) is a very popular dishes for Malaysian and Indonesian. Eaten with compact rice, vermicelli or as it is. This yellow-colour soup is infused with fresh turmeric. It’s hearty and mouthwatering, especially on colder nights.
There are many adaptations and recipes of Soto Ayam in the region, most Soto Ayam recipe contains too much herb and spices and it can be over-powering. For me, this recipe is the best, it is easy to make with minimal ingredients but full of flavour. The secret of this recipe is a good quality chicken stock (preferably home-made).
What You’ll Need;
For the Spices
1 teaspoon black pepper
1 red chilli
Pound together all the above
10 shallots – thinly sliced
5 garlic - minced
1-inch ginger – thinly sliced
2 stalk lemongrass – crush
1 chicken – cut into pieces
2 potato – cut into chunk
1 carrot – cut into chunk
Vermicelli – soaked in hot water for 10 minutes
3 cups chicken stock (or water)
Spring onion – tie to a knot
Fresh coriander – for garnish and add to spices
Vegetable oil for cooking;
Heat the oil in a pot, add the pounded spices and fry until fragrant.
Then add the chicken pieces and stir before adding the spring onion, potato, carrot and chicken stock, and cook on high fire until its boil around 10 min, then simmer for half an hour.
Then take the chicken out – floss them (keep the chicken floss aside) and put the bone back to the soup and add coriander.
In the meantime, cook the compressed rice (or noodles accordingly) and make you kicap manis sauce.
How to make Kicap Manis Sauce
Combine and mixed well;
6 chilli padi – pounded or if you prefer thinly slices
2 tablespoon sweet soya sauce
1 tablespoon light soya sauce
2 tablespoon lime juice
Prepare the beansprout (just cleaned it) and bok choy (soaked in hot water for a few minutes), slice some chilli, coriander and fried some shallot.
In a bowl put a couple of compress rice, chicken floss, bok choy then pours some soup in and garnish with red chilli slice, coriander and fried onions and kicap manis sauce on the side.