Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, soto ayam (indonesian yellow chicken soup). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Soto Ayam (Indonesian Yellow Chicken Soup) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Soto Ayam (Indonesian Yellow Chicken Soup) is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have soto ayam (indonesian yellow chicken soup) using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Soto Ayam (Indonesian Yellow Chicken Soup):
- Make ready 500 ml vegetable oil to fry the chicken
- Take 1 whole chicken, divided into 4
- Take 2 lt water
- Get 8 kaffir lime leaves
- Make ready 4 stalks lemongrass, take the white part only (which is on the bottom), pounded
- Take 4 green onions, chopped
- Get 1,5 tsp salt or to taste
- Get 1/2 tsp white pepper powder or to taste
- Make ready 1/2 tsp chicken bouillon
- Prepare 1 Tbsp vegetable oil
- Take Ground spices: (blend in a food processor)
- Take 7 cloves garlic
- Make ready 8 cloves shallots
- Make ready 3 pcs candle nuts
- Take 1 tsp nutmegs powder
- Make ready 3 cm turmeric
- Take 2 cm ginger
- Get Chili sauce: Boil 5 bird eye chili peppers + 2 red chili peppers + 5 cloves garlic until soft. Remove from the heat. Grind all the ingredients using a mortar and pestle. Add 1/4 tsp salt
- Get Koya topping: Grind 5 cloves fried garlic + 8 fried prawn crackers using a mortal and pestle
- Make ready For the complement:
- Take 4 hard boiled eggs, peeled, cut
- Take 50 gr mung bean vermicelli, soaked in boiled water for 3 minutes, removed from the heat, drained
- Take some lime wedges
Steps to make Soto Ayam (Indonesian Yellow Chicken Soup):
- Heat 1 Tbsp vegetable oil in the wok over medium-heat. Sauté the ground spices, kaffir lime leaves, and lemongrass until fragrant. Remove from the heat.
- Boil chicken and ground spices in a big pot until the chicken is cooked.Take out the chicken from the pot. Set the chicken aside.
- Add chopped green onions into the soup.
- In a pan, fry the chicken for a while in vegetable oil. Remove from the heat. Cut the chicken into small pieces.
- Place some white rice, some mung bean vermicelli, chicken meat, and some hard boiled eggs in a bowl. Pour the hot chicken broth into the bowl. Add some lime juice into the soup and koya topping on top. Yum! 😋
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