Are you a member yet?

Be part of this
exciting club for
more cooking tips
and activities for FREE!

Soto Ayam

Serving Suggestion: 4 – 5pax

INGREDIENT:
1 no Chicken (cut into 4pcs)
1 liter Water
Sufficient Cooking Oil
BLENDED INGREDIENT (A):
5 nos Shallots
3 pips Garlic
3 inch Ginger
1 inch Raw Turmeric
INGREDIENT FOR SAUCE (B):
3 stalks Lemon Grass (pounded)
1 tsp Anise Powder
1 tsp Cumin Powder
Some Cloves, Star Anise, Cinnamon, Cardamom
INGREDIENT ( C ):
2 ½ tbsp TUMIX® Chicken Stock Powder
½ tsp AJI-SHIO® Flavored Pepper
CONDIMENT:
Sufficient Chicken meet (shredded)
Sufficient Bean Sprout (blanched)
Sufficient Parsley (sliced)
Sufficient Spring Onion (sliced)
Sufficient Fried Onion Flakes
Sufficient Fried Suhun (Fried without wash)
Sufficient Roasted Peanut

COOKING METHOD:

  1. Boil the chicken and keep the soup.
  2. Remove and shredded the chicken to be condiment.
  3. Sauté ingredients A, B, AJI-SHIO® Flavored Pepper and TUMIX® Chicken Stock Powder until fragrance.
  4. Add in the chicken soup.
  5. Bring to boil and add in condiments based on own preference. Ready to serve.
INGREDIENT:
4 tbsp Soy Sauce
½ tsp Vinegar
½ tbsp Sugar
Sufficient Salt
Sufficient Water
BLENDED INGREDIENT (A):
10 nos Bird’s Eye Chili
1 no Red Onion
2 pips Garlic

COOKING METHOD:

  1. Add water into the ingredient A and cook for a while.
  2. Add in soy sauce, vinegar, sugar and salt.

Share this article