Asian > Indonesian > Chicken > Soto Ayam

Indonesian Soto Ayam with Rice Cakes Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 6 cups chicken broth
- 2 cups coconut milk
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Salt and pepper to taste
- 4 cups cooked rice cakes
- 4 hard-boiled eggs, sliced
- 1 cup bean sprouts
- 1/2 cup chopped scallions
- 1/2 cup fried shallots
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves

Special equipment needed:
- Large pot
- Blender or food processor
- Rice cooker or steamer

Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the lemongrass, kaffir lime leaves, cinnamon stick, cloves, cardamom pods, coriander seeds, and cumin seeds. Cook for 1-2 minutes until fragrant.
2. Add the garlic, onion, and ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the chicken pieces and cook for 5-7 minutes until browned on all sides.
4. Pour in the chicken broth, coconut milk, soy sauce, fish sauce, and brown sugar. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes until the chicken is cooked through and tender.
5. Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot. Add the lime juice and season with salt and pepper to taste.
6. To serve, place a scoop of rice cakes in each bowl. Ladle the soup over the rice cakes. Top with sliced hard-boiled eggs, bean sprouts, scallions, fried shallots, cilantro, and mint leaves.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 32g
Protein: 30g
Sodium: 1200mg
Sugar: 6g

Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Rice cakes can be substituted with noodles or steamed rice.

Variations:
- Add sliced mushrooms or bok choy to the soup.
- Use different herbs and spices such as turmeric, galangal, or chili peppers.
- Top with sliced chili peppers for extra heat.

Tips and tricks:
- Use a sharp knife to cut the chicken into pieces.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Cook the rice cakes according to package instructions.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls with the toppings arranged on top.

Garnishes:
Fried shallots, cilantro, and mint leaves.

Pairings:
Serve with a side of steamed vegetables or a fresh salad.

Suggested side dishes:
Steamed broccoli, green beans, or a mixed green salad.

Troubleshooting advice:
- If the soup is too salty, add more chicken broth or coconut milk to balance the flavors.
- If the soup is too thick, add more chicken broth or water to thin it out.

Food safety advice:
Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.

Food history:
Soto Ayam is a traditional Indonesian soup made with chicken, lemongrass, and coconut milk. It is often served with rice cakes or noodles and topped with various herbs and spices.

Flavor profiles:
Savory, sweet, and spicy with a hint of citrus.

Serving suggestions:
Serve hot with a side of steamed vegetables or a fresh salad.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Aromatic, Umami