Soto Ayam - Indonesian Chicken Noodle Soup
A fragrant, comforting soup. In Indonesia, each guest assembles the soup to their liking at the table, which is the real charm of the dish.
Ingredients
- 1 chicken
- 1 shallot
- 1 Tbsp Balinese curry
- 1 inch slice ginger
- 1 stalk celery
- 2 tsp salt
Garnishes
- 2 shallots
- 4 Tbsp vegetable oil
- ½ lb bean sprouts
- 250 g Chinese rice noodles
- 2 stalks celery, with leaves
- 2 blocks tofu (optional)
- Thai pepper or Sambal Olek
- 6 hard-boiled eggs
- Ketjap manis
Method
- 1
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2
Wash the chicken and remove the excess fat. Wash the giblets but do not use the liver.
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3
Place the chicken and giblets (except for the liver) in a pot. Cover with water and bring to a boil.
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4
Add the shallot, spices, ginger, celery, and salt. Cook over low heat just until the chicken is cooked and begins to fall apart (around 1 hour).
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5
Remove the chicken and drain the bouillon through a strainer.
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6
Meanwhile, slice the shallots. Heat oil on medium and cook until the shallots are well carmelized.
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7
Rinse the bean sprouts with boiling water and drain well.
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8
Cook the noodles in salted boiling water. When they are cooked, run them under cold water and drain well.
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9
Slice the celery stalks fine.
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10
Cut the tofu cubes in 1 inch slices.
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11
Slice the peppers fine.
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12
Remove the meat from the chicken and put the meat in the boiling bouillon.
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13
Place all the garnishes on the table and let each guest assemble their soup to their taste.
