Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 3 bay leaves
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground white pepper
- 2 tablespoons of cooking oil
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 teaspoons of coriander powder
- 2 teaspoons of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of galangal powder
- 1 tablespoon of tamarind paste
- 2 tablespoons of Siwalan syrup
- 200 grams of rice vermicelli
- 100 grams of bean sprouts
- 2 hard-boiled eggs, sliced
- Fried shallots and chopped celery leaves for garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the chicken pieces, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and white pepper. Reduce the heat and let it simmer for 30 minutes or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool. Shred the chicken meat and set it aside.
3. Strain the chicken broth and discard the solids. Set the broth aside.
4. In a separate pan, heat the cooking oil over medium heat. Add the garlic and shallots and sauté until fragrant.
5. Add the coriander powder, cumin powder, turmeric powder, and galangal powder. Stir well and cook for 2 minutes.
6. Add the shredded chicken meat, tamarind paste, and Siwalan syrup. Stir well and cook for another 5 minutes.
7. Cook the rice vermicelli according to the package instructions.
8. To serve, divide the cooked rice vermicelli and bean sprouts into serving bowls. Pour the chicken broth over the noodles and top with the shredded chicken meat, sliced hard-boiled eggs, fried shallots, and chopped celery leaves.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu for a vegetarian option.
- Siwalan syrup can be substituted with palm sugar or honey.
Variations:
- Add sliced tomatoes and cucumber for a refreshing twist.
- Use coconut milk instead of water for a creamier broth.
- Add chili paste or fresh chili for a spicier version.
Tips and tricks:
- To save time, use a rotisserie chicken instead of cooking a whole chicken.
- Use a strainer to remove any impurities from the chicken broth.
- Adjust the seasoning according to your taste preference.
Storage instructions:
Store the leftover broth and shredded chicken meat separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and shredded chicken meat in a pot over medium heat until heated through.
Presentation ideas:
Serve the Siwalan Soto Ayam in a large bowl with the toppings arranged neatly on top.
Garnishes:
Fried shallots and chopped celery leaves
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
- Indonesian fried rice (nasi goreng)
- Indonesian vegetable fritters (bakwan sayur)
- Indonesian chicken satay (sate ayam)
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the broth is too bland, add more salt and pepper.
- If the broth is too oily, skim off the excess oil with a spoon.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the leftover broth and shredded chicken meat in the refrigerator within 2 hours of cooking.
Food history:
Siwalan syrup is a traditional Indonesian sweetener made from the sap of the siwalan palm tree. It is commonly used in Indonesian desserts and beverages.
Flavor profiles:
The Siwalan Soto Ayam has a savory and slightly sweet broth with a hint of tanginess from the tamarind paste. The shredded chicken meat adds a meaty flavor and the toppings provide a crunchy texture.
Serving suggestions:
Serve the Siwalan Soto Ayam hot with steamed rice or crusty bread.
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Region: Indonesian