The Real Indonesian Chicken Soup (It’s not Soto)

The international name for ‘Soto Ayam’ is Indonesian Chicken Soup. You will see this English translation if you visit international Indonesian restaurant or Indonesian restaurant abroad. It’s chicken soup with white rice noodles and yellow watery liquid. The taste of lemon grass and lime leaf (daun jeruk purut) is very strong in this meal. But this chicken soup I made is not Soto Ayam and the flavor is quite different.

Ingredients:
1 chicken breast, or if you like chicken bone you can add it to give more flavor to the gravy chicken flavor broth (powder or liquid)
2  cloves of garlic, chopped
2 cm of ginger
1 teaspoon white pepper
1 teaspoon castor sugar
fresh beans, cut into 2 cm length
thin sliced carrot
cabbage, cut into 2 x 2 cm
spring onion, thinly sliced
salt/seasoning
vegetable oil for stir frying

Method:
Pour water in a sauce pan and put in the chicken & chicken bones. Heat it until become chicken stock. In another pan, stir fry the garlic until you can smell it in the air :D. Add ginger, white pepper and continue stir fry for another half minute. Add a bit stock from the sauce pan and put it back to the sauce pan. Bring it to boil and add the vegetable start from carrot, beans and then cabbage. Add sugar and seasoning. Cut the chicken into cubes and put it back into the soup. Garnish the soup with spring onion and fried shallots (bawang goreng) and it’s ready for your dinner. Indonesian people usually eat it together with white rice, sambal ketjap (spicy soy sauce) and fried tofu/tempe.

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