Indonesian chicken soup, soto ayam – Slavic version
Our family doesn’t like to spend a lot of time preparing meals. So I try to optimise all processes in the kitchen. For example, this is the way we cook a favorite local dish, soto ayam.
I cut the chicken into pieces about 7×7 cm and fry them for around 5 minutes in a cauldron or wok with a little bit of oil. Meanwhile, I put a pot of water for broth to boil. After that, I move the fried chicken into the pot and let it simmer. Keep the oil in the wok, we’ll need it later. Сhop or blender garlic, onion, and a small piece of turmeric. Fry it in chicken oil and add to the broth. If you have fresh spices—lime leaves (daun jeruk purut), curry leaves (daun salam), lemongrass (serai)—add them too.
I add some “Soto Ayam” spice mix, which you can buy in any store. That’s it! Cook until the chicken is well done, then add salt to taste. Meanwhile, boil “bihun” (rice or corn noodles) for about 5 minutes, then rinse it thoroughly under running water to cool and prevent sticking. Serve the noodles individually, topping them with the broth and pieces of chicken. Serve chopped greens, sliced lime (to squeeze lime juice into the broth), and sweet soy sauce (kecap manis) separately. This dish is already delicious without adding rice, just with the noodles. But if you’re a rice lover, cook it in advance also.
Ingredients:
0.5 kg chicken
2 medium onions or 6 shallots
6 cloves of garlic
1 package of Soto Ayam soup seasoning
2 cm turmeric root
1 package of Beehoon noodles