Monday, April 25, 2011

Soto Ayam

Ingredients :

+/- 250 g chicken breast
3 tbsp sliced onion
3 tbsp sliced celery
1 stalk lemon grass, bruised
2 kaffir lime leaves
2000 ml water
2 tbsp oil
Spices :

4 tbsp sliced shallots
2 tbsp sliced garlic
1/2 tsp pepper
1 tsp sliced turmeric
6 candlenuts
1 tsp sliced ginger
1 1/2 tsp salt
Accompaniments :

3 hard boiled eggs, sliced
250 g vermicelli, soaked in hot water
100 g bean sprouts, blanched
1 lime, sliced
Fried sliced shallots, potato chips, sweet soy sauce
Sambal :

10 red capsicums, boiled
1 tsp salt
How to make :

To make soto : boil the chicken breast until tender, take the chicken breast out. Deep fry until golden and cut into small pieces.
Keep boiling the chicken stock until the stock remains 1000 ml.
Blend all spices into a paste. Saute the paste with oil, add lemon grass, kaffir lime leaves until fragrant.
Remove into the stockpot and continue boiling until well cooked.
to serve : arrange in a bowl : chicken vermicelli, bean sprouts, green onion, celery and eggs. Pour-in the hot soto sauce, put on top the potato chips, sprinkle with fried shallots.
Serve with soy sauce, sambal and sliced lime.
To make sambal : boil 10 red capsicums add salt then blend.

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