Soto Ayam

Ingredients:

- Half of chicken or 2 thighs of chicken meat

- 2 boiled eggs, peeled and quartered

- 2 potatoes, thinly sliced and fried to make crisps potatoes

- 2 cm Galangal (Laos/Lengkuas) or 1 tsp of Galangal powder

- 1 Lemon Grass (Sereh/Serai), chopped or 2 tsp of Lemon grass powder

- salt to taste or 1 block/cube chicken seasoning mixture/chicken bouillon (Maggi or Knorr block)

- pepper to taste

- 3 cloves of garlic, thinly sliced and fried to give more taste

- 2 Celery leafs, sliced

- 1 Lime

- 1 Spring onion, finally chopped (optional)

- Fried Shallots to garnish

- 5 cups water

- Poyah *

Spice Paste :

- 3 Shallots

- 4 cloves of Garlic

- 1 cm of fresh Ginger

- 2 tsp of Turmeric

- 5 Candlenuts (Kemiri), or substitute with 6 Almonds

How to make?

1. Simmer chicken in water until tender.

2. Heat 1 Tbs. vegetable oil in a wok with medium heat; stir fry the paste for a minute or two until fragrant.

3. Then put lemongrass, galangal, pepper, salt and the fried paste into the chicken stock. Cook covered over medium heat for 25 minutes. Meanwhile, add the celery leafs and the fried garlic (crushed it into small pieces). Turn off the heating and let the chicken inside for about 15 minutes to absorb the flavour. Take the chicken out and let it cool off. Then fried a bit to make it a bit crunchy. When it’s cool off, remove the meat from its bones and thinly slice it into bite-size pieces and discard the bones.