Soto Ayam (Chicken Soto) with dish is an easy recipe to serve to guests particularly suitable for festive season or feast.
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.
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:
- 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.
Ingredients: Chilli Padi Sauce
| 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.
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:
- 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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