Soto Ayam with Potato Croquettes

Name: Soto Ayam with Potato Croquettes (Chicken Noodle Soup)
Prep time: 1 h
Cook time: 55 min
Total time: 2 h 40 min
Yield: Serves 6 to 8
Cuisine: Indonesian
Ingredients: 1 portion Sambal Soto; 1 tablespoon minced celery leaves; 7 oz (200 g) dried glass noodles (tanghoon), soaked in water to soften (see note), or dried rice vermicelli (beehoon); 5 cloves garlic, peeled; ¼ teaspoon salt; 1 tablespoon oil; 5 shallots, peeled; 1 in (2½ cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric; 2 potatoes, boiled, peeled and mashed; ¼ teaspoon ground white pepper; 5 hard-boiled eggs, peeled and quartered; 1 spring onion, thinly sliced; 1 cup (50 g) bean sprouts, seed coats and tails discarded, rinsed and blanched in hot water; 2 tablespoons Crispy Fried Shallots; Oil, for deep-frying; ½ teaspoon freshly grated nutmeg or ground nutmeg; 2 tablespoons ground coriander; 1 egg, beaten; Crispy Fried Shallots, to garnish; 2 tablespoons sliced Chinese celery leaves, to garnish; Lime wedges, to serve; 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised; 3 kaffir lime leaves; 1 fresh chicken; 12 cups (3 liters) water; ½ teaspoon ground white pepper; 2 sprigs Chinese celery leaves, sliced; 1½ teaspoons salt

Chicken Noodle Soup

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
3 hr

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Soto is a robust soup made with lemongrass, turmeric and coriander, and served with noodles, lontong (compressed rice) or potato croquettes (pergedel). If desired, the croquettes can be omitted and the dish can be garnished with potato chips or emping (melinjo nut wafers).

Ingredients

1 fresh chicken
12 cups (3 liters) water
2

Asia
Indonesia
Soup
South East Asia

Method

Prepare the Sambal Soto by following the recipe.
Clean and rinse the chicken well. Bring the water to a boil over high heat in a large pot, then immerse the chicken into the boiling water and boil for 15 minutes. Turn off the heat and leave the chicken to steep in the pot for 15 to 20 minutes. Remove and drain the chicken