Chicken soup dinner

Chicken soup dinner

Nasi soto ayam

By
From
South East Asian Food

There are as many versions of soto ayam as there are cooks in Indonesia. The recipes included here represent only a sample. My first is an elaborate one that I present as a meal in its own right. The others may be served either separately with rice or as one of many main dishes at a party.

Ingredients

Quantity Ingredient
vegetable oil
1 x 1kg chicken or mixed breast and thigh pieces
1.5 litres water
2 green shallots
1 small brown onion, quartered
salt, to taste

Paste spices

Quantity Ingredient
1 slice fresh turmeric
or A pinch turmeric powder
3 roasted candlenuts or raw almonds or macadamia nuts
2 shallots
2 garlic cloves
A pinch freshly ground pepper

Accompaniments

Quantity Ingredient
a large bowl cooked white rice
3 hard-boiled eggs, shelled and sliced
250g trimmed and washed beansprouts, lightly scalded if desired
a small amount cabbage, shredded and lightly cooked, (optional)
2 medium-sized potatoes, peeled, halved, cut into thin slices and fried until crisp then drained on kitchen paper
100g mung-bean vermicelli, soaked in water until soft, then cut into about 5 cm lengths

Garnish

Quantity Ingredient
chopped spring onions
asian celery, cut into 2 cm pieces
or leaves european celery, chopped
3 tablespoons fried onion flakes
wedges green lime

Sambal

Quantity Ingredient
sambal jahe or some bought sambal

Method

  1. Grind the spices. Heat 2 tablespoons oil in a saucepan and fry them until fragrant. Wash the chicken and put it in. Add the water, the green shallots or the onion and salt and simmer until the chicken is cooked.
  2. While the broth is cooking, prepare the accompaniments, arranging them on separate plates or decoratively in separate heaps on a large serving platter. On another plate arrange the garnishes. Put some sambal on a small plate or sauce dish and add a teaspoon for serving.
  3. When the chicken is cooked, reserve the broth and put the chicken aside to cool a little and become dry. When this has occurred, add three or four more tablespoons oil to the wok or the pan and fry either the whole chicken or the chicken pieces, turning frequently, until brown. Take the meat from the bones and cut into shreds. Keep the meat warm and discard the bones. Pour the broth into a large serving bowl and keep warm.
  4. With the accompaniments prepared and the chicken and broth ready, assemble the final dish. Arrange the large bowls of rice and broth on the table surrounded by the accompaniments and the sambal. Everyone has an individual soup bowl in front of them. A little chicken, hard-boiled egg slices, vegetables, potato crisps and mung-bean vermicelli are all piled on top of each other in the individual bowls and a little sambal is added to taste. Broth is then ladled over the top, spring onions, celery and onion flakes are sprinkled on, and lime juice squeezed over to taste. Diners may also wish to add a little Javanese soya sauce or ordinary soya sauce to taste.
Tags:
SBS
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