Good things often are connected to the people you love. This time I want to share a family recipe with you.
Soto Ayam is an Indonesian chicken soup and it has been one of my favorite dishes all my life. Recently my father passed the recipe to me and I’ve made it many times since. The soup comes with all kinds of extras and is therefore a main course and not an entree as you may expect with soup.
Unless you have a very well sorted local supermarket, most ingredients have to be purchased at a ‘toko’ (an Asian grocery shop). The perfect outing for this weekend, I’d say.
Ingredients (for 4 people):
Chicken (around 500 grams. Preferably with the bone still in, like thigh)
One big garlic clove (or two small ones)
One stalk of lemon grass
One piece of fresh ginger (about 8×2 cm)
Three tablespoons of ground turmeric
1/3 teaspoon ajinomoto or MSG (if you can’t find this use a chicken stock cube)
A small bunch of celery
Bean sprouts (Taugeh)
2 hard boiled eggs
Emping (Gnetum seed crackers)
Chili paste (Sambal Oelek)
1. Boil the chicken in about 1,2 liter of water (make sure each piece is fully submerged under water). This will take around 30 minutes. Take the chicken out to cool and set the water (your chicken stock) aside to use later.
2. Cook the rice.
3. Cook the eggs for about five minutes. Peel them and leave them aside.
3. Take the chicken meat of the bones, when cooled off and shred into small pieces.
3. Cut the onion and garlic, fry in (sunflower) oil on medium heat.
4. Bruise the lemon grass stalk en cut the ginger. Add them to the onion and garlic.
5. Add the turmeric.
6. Add the chicken meat. Fry for another minute.
7. Add the chicken stock.
8. Add the ajinomoto, some salt and pepper and let it simmer for five more minutes.
9. Serve the rice and soup in a big bowl
10. Put all the garnishing ingredients on the table in little bowls so people can add them to their own taste.
Enjoy your delicious meal!