Description
Soto Ayam is an Indonesian chicken soup with shredded chicken, rice, bean sprouts, egg, and a flavorful broth with lemongrass, galangal, and sweet soy sauce.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup white rice
- 1 cup bean sprouts
- 4 cloves garlic
- 4 eggs
- 3 salam leaves (Indonesian bay leaves), optional
- 3 bouillon cubes (chicken and/or vegetable) (0.36 oz each)
- 1 onion
- 1 stalk lemongrass (or 1 tablespoon lemongrass paste), optional
- 3 tablespoons kecap manis or sweet soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon ground galangal
- Fresh Italian parsley
- Fried onions
Instructions
- Fill a large pot with 8 1/2 cups water. Add 3 bouillon cubes (chicken and/or vegetable) and bring to a gentle simmer.
- Add 4 finely chopped garlic cloves, 1 roughly chopped onion (or 2 shallots), 3 tbsp kecap manis or sweet soy sauce (see above for a subsitute), 1 tsp ground ginger, 1 tsp ground galangal, 3 salam leaves, and 1 bruised stalk of lemongrass.
- Add 2 to 3 chicken breasts, about 1 lb total. Cover the pot and cook the chicken for 20 to 30 minutes, or until cooked through.
- Meanwhile, cook the rice and boil 4 eggs for 6 minutes for soft-boiled eggs.
- Remove the chicken breasts from the pot and shred the meat using two forks. Set aside.
- Meanwhile, blanch the cleaned bean sprouts in boiling water for 1 minute. Rinse under ice-cold water.
- Add some rice to a deep bowl, followed by the chicken, bean sprouts, and half a boiled egg. Pour the hot soup over everything and finish with fresh parsley, fried onions, and sambal or chili sauce. Selemat makan (Enjoy your meal)!
- Cook Time: 45 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Indonesian