Vermicelli in Spiced chicken soup

Name: Vermicelli in Spiced chicken soup (Soto Ayam)
Cuisine: Malaysian
Ingredients: Green bird’s eye chilli (cili padi) to taste, seeded and pounded finely; Bird’s eye chillies (cili padi) 6, seeded and pounded; Minced beef 200 g (7 oz); Vegetable oil 4 Tbsp + more for frying; Spring onions (scallion) 2, finely sliced + more for granishing; Dried vermicelli 55 g (2 oz), deep-fried for 5 seconds until it fluffs up; Dark soy sauce to taste; Crisp-fried shallots 2 Tbsp + more for garnishing; Kalamansi limes to taste, halved; Ready-made nasi himpit as needed; Water 2 litres (64 fl oz / 8 cups); Egg 1, beaten; Galangal 1-cm (½-in) knob, peeled; Chicken 1, about 1.5 kg (3 lb 4½ oz), cleaned and halved; Ground white pepper to taste; Potatoes 3, large, boiled, peeled and mashed; Candlenuts 5; Black peppercorns 1 Tbsp; Lemongrass 2 stalks; Garlic 3 cloves, peeled; Shallots 8, peeled; Salt to taste; Coriander powder 1 Tbsp; Ginger 1-cm (½-in) knob, peeled; Ground white pepper 1 tsp; Grated nutmeg ½ tsp Clove powder ½ tsp; Chilli sauce to taste; Plain (all-purpose) flour 55 g (2 oz); Lime juice 1 Tbsp; Sugar 1 Tbsp

Soto Ayam

Preparation info

Difficulty
Medium

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp + more for frying
Chicken 1, about 1.5 kg

Asia
Malaysia
South East Asia
Soup

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Set aside.
Prepare soup. Heat oil in a wok and fry the spice paste for a few minutes until fragrant. Add the chicken and water and simmer for 1 hour.
Remove the chicken and season the soup with salt. Shred the chicken meat and set aside.
Prepare potato cutlet. Comb