Hmmm……this food are my fav. With rice or no rice…taste like heaven for me…lol……It made from chicken. There are lots of soto ayam varian in indonesia. Different regions have their own variation of it, for instance:
- Soto Ambengan, originated from Ambengan, Surabaya (West Java). Soto Ambengan is famous for its delicious koya topping.
- Soto Banjar originated from Banjarmasin (South Kalimantan), recipe here
- Soto Kudus, from Kudus (West Java)
- Soto Medan, from Medan (North Sumatera)
and many more.
- half chicken
- 100 g rice vermicelli, soak in hot water until tender, let it drain, set aside.
- 100 g bean sprout
- 100 g cabbage, shredded
- 1000 ml water
- 3 cm galangal
- 2 bay leaves
- 1 lemongrass, take only white part
- 3 kaffir lime leaves
- salt, sugar and pepper to taste
- 1 lime
- fried shallot
- 2 tbs canola oil
- 2 boiled egg
Grounded ingredients :
- 1 shallot
- 4 cloves garlic
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 5 candlenuts
- Boiled chicken with galangal, bay leaves and lemongrass until chicken tender. Set aside. Shredded the chicken.
- Heat oil in a pan. Stir fry grounded ingredients until the fragrant come out. Put into chicken stock. Let it boil.
- Reduce the heat. Add salt, sugar and pepper. Let it boiled again.
- How to serve: Put rice vermicelli, bean sprout, cabbage, boiled egg and shredded chicken in a bowl. Pour hot chicken stock into the bowl. Spread fried shallot and celery on the top and add lime juice. If you like it spicy, you can add sambal/hot chilli.
- You also could eat it with warm rice.