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Chicken Soto and Accompaniment

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
  1. Boil chicken with water, TUMIX® Chicken Stock Seasoning, spice bag and star anise for 30 minutes.
  2. Remove the chicken and shred the meat into small pieces. Reserve the stock.
  3. Heat oil in a stock pot, add bay leaves, blended ingredients (A) and AJI-SHIO® Flavoured Black Pepper. Fry until aromatic.
  4. Add in the chicken stock, boil for another 10 minutes.

 

Ingredients: Accompaniment (Bergedil)

250 g Minced chicken
2 slice Ginger
1 Egg, for coating

Ingredients A: Accompaniment (Bergedil)

300 g Boiled potato, mashed
1 tsp TUMIX® Chicken Stock Seasoning
To taste AJI-SHIO® Flavoured Black Pepper
1 Egg

Method:

  1. Stir fry minced chicken and ginger without oil until cooked. Throw away the ginger, strain and keep aside.
  2. Mix chicken and all the ingredients (A) in a bowl, take some of the mixture and roll into a flat patty.
  3. Dip in beaten egg and shallow fry until light brown.

 

Ingredients: Chilli Padi Sauce

100 g Bird’s eye chilies
1 tbsp Dark soya sauce
3 tbsp Light sauce

Method:

  1. Pound or blend the chilies and mix with the sauces.

 

Ingredients: Garnishing

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)

To serve:

  1. 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.

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