Chicken Soto and Accompaniment
Recipe Description
Soto Ayam (Chicken Soto) with dish is an easy recipe to serve to guests particularly suitable for festive season or feast.
Soup
Ingredients
Ingredients: soup (Chicken Soto)
550 g | Whole chicken leg or breast |
2 litre | Water |
4 tbsp | TUMIX® Chicken Stock Seasoning |
1 | Spice bag (Sup bunjut) |
2 | Star anise |
½ cup | Oil |
2 | Bay leaves |
1 tsp | AJI-SHIO® Flavoured Black Pepper |
Ingredients A: blended well (Chicken Soto)
12 | Shallots |
2 inch pc | Ginger |
2 inch | Galangal |
8 pips | Garlic |
1½ tbsp | Cumin seed powder |
2 tbsp | Coriander seed powder |
2 tbsp | Fennel seed powder |
1 tsp | Turmeric powder |
Method
- Boil chicken with water, TUMIX® Chicken Stock Seasoning, spice bag and star anise for 30 minutes.
- Remove the chicken and shred the meat into small pieces. Reserve the stock.
- Heat oil in a stock pot, add bay leaves, blended ingredients (A) and AJI-SHIO® Flavoured Black Pepper. Fry until aromatic.
- Add in the chicken stock, boil for another 10 minutes.
Accompaniment (Bergedil)
Ingredients
250 g | Minced chicken |
2 slice | Ginger |
1 | Egg, for coating |
Ingredient A: Accompaniment (Bergedil)
300 g | Boiled potato, mashed |
1 tsp | TUMIX® Chicken Stock Seasoning |
To taste | AJI-SHIO® Flavoured Black Pepper |
1 | Egg |
Method
- Stir fry minced chicken and ginger without oil until cooked. Throw away the ginger, strain and keep aside.
- Mix chicken and all the ingredients (A) in a bowl, take some of the mixture and roll into a flat patty.
- Dip in beaten egg and shallow fry until light brown.
Chilli Padi Sauce
Ingredients
100 g | Bird’s eye chilies |
1 tbsp | Dark soya sauce |
3 tbsp | Light sauce |
Method
- Pound or blend the chilies and mix with the sauces.
Garnishing
Ingredients
50 g | Bean sprouts, blanched |
Some | Chinese celery, cut into small pcs |
Some | Fried onion |
2 | Hard-boiled eggs |
200 g | Shredded chicken meat |
8 pcs | Cooked mini rice cake (nasi impit) |
Method
- Place some rice cake in a bowl, add the meat patty, bean sprouts and the rest of the garnishing ingredients on top. Pour in the soup and serve with chilli sauce.
Product Used for the Recipe
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes