Name: Soto Ayam (Chicken Shreds and Rice Cubes in Spicy Chicken Broth)
Yield: Makes 4 to 6 Servings
Ingredients: 60 g or 2 ounces bird’s eye chilli (cili padi); 3 teaspoons cumin (jintan puteh); 1 whole chicken, about 1.4 kg or 3 pounds; 2.5 cm or 1 inch galangal (lengkuas), skinned and julienned; Vinegar to taste; 2 tablespoons white pepper cloves; Sugar to taste; 1 tablespoon cumin (jintan puteh); 4 tablespoons coriander seeds (ketumbar); 1 tablespoon white peppercorn; 5 tablespoons fried finely sliced shallots; Calamansi limes (limau kesturi) (optional); 1 bunch coriander leaves (cilantro); 4 tablespoons coriander (ketumbar); 20 shallots, peeled and quartered; 5 cloves garlic, peeled; 200 g or 7 ounces glass vermicelli (tang hoon), soaked or blanched till tender, then strained; 600 g or 1 pound 5 ounces rice, cooked to make compressed cakes (lontong) *; Salt to taste; 2 tablespoons oil; 1 bunch spring onions (scallions), green portion only, chopped finely; 200 g or 7 ounces bean sprouts, tails plucked, blanched and strained; 10 candlenuts (buah keras); 2 bunches lemon grass (seray) use bottom third, smashed and sliced finely; 2.5 cm or 1 inch turmeric (kunyit), skinned and julienned; 5 cm or 2 inches ginger, skinned and julienned

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

Soto ayam is a sensational soup. It gives a warm spicy kick in the belly like a chicken soup on fire. I like to dunk a bergedil in the soup to make it hearty.

Ingredients

Soup

1 whole chicken, about 1.4 kg or 3 pounds
4 tablespoons coriander seeds (ketumbar)
1

Method

Rinse chicken and pat dry. Place in a large pot and cover with cold water. Bring to a boil until chicken is tender and well-cooked. Transfer the chicken to a platter and let cool. Meanwhile, reserve the stock. Shred the chicken meat.
Grind the coriander seeds, white peppercorn, cumin, candlenuts, galangal, ginger, turmeric, lemon grass, garlic and shallots.