Side Pannel
Soto Ayam (Chicken Soup)
Soto Ayam (Chicken Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Indonesian, Poultry
Ingredients List
- 1 Chicken, 3-3 1/2 lbs.
- 1 tb Salad oil
- 4 Garlic clove; smashed and pe
- 1 Onion; coarsley chopped
- 2 tb Ginger, fresh; chopped
- 1 Lemon grass stalk
- 1/4 c Lemon grass; sliced
- Lemon zest
- 1 Galangal slice; dry
- 1 ts Turmeric
- 1 ts Salt
- 2 ts Coriander, ground
- 2 ts Sugar
- 1/4 ts Pepper
- 28 oz Chicken broth
- 4 c ;Water
- 1 1/2 tb Lemon juice
- Condiments (noted in directi
Directions
Remove chicken giblets, set aside. Pull off and discard lumps of fat from
chicken. Cut off wings and leg-and-thigh pieces. Separate back from
breast.
Pour oil into 6 quart kettle and place over medium heat. Add garlic, onion,
and ginger and cook, stirring until onion is soft. Add lemon grass,
galangal, tumeric, salt, coriander, sugar, pepper, broth, and water. Stir
then add chicken and giblets (except liver). Bring to a boil over high
heat. Cover, reduce heat, and simmer until breast is no longer pink when
slashed (15-20 minutes).
Remove breast and let cool. Simmer remaining chicken until meat near
thighbone is no longer pink when slashed (15 minutes more). Lift out legs
and thighs, let cool. Continue to simmer broth. Discard skin from breast,
legs and thighs. Cut meat into bite-sized pieces. Cover and set aside.
Return bones to broth, continue simmering until broth is richly flavored
(about 1 more hour). Strain, discard wings, back, bones, giblets, and
seasonings. (At this point you may cover and refrigerate chicken and broth
until next day. Bring chicken to room temperature before serving.)
Prepare condiments and crisp-fried onions. Place condiments, onions and
chicken in seperate bowls. Skim and discard fat from broth. Heat broth
until steaming and stir in lemon juice. Ladle broth into serving bowls. Let
diners add chicken, condiments and crisp-fried onions.
CONDIMENTS: Offer at least two of the following: 2 ounces bean threads,
cut into 6-inch lengths (soak in warm water to cover for 30 minutes before
cutting), or 1 1/2 cups cooked rice; 1 1/2 cups bean sprouts mixed with 1/4
cup chopped celery leaves; Spiced Coconut; and Chili Paste.
Crisp-fried onions: Cut 2 medium onions in half lengthwise. Cut each half
crosswise into even slices about 1/8 inch thick; then cut slices into
halves or thirds to make smaller arcs. Into a deep heavy pan pour salad oil
to a depth of 1 inch and heat to 300 F. Add about a third of the onions and
cook, stirring often, until lightly browned (4-5 minutes). Oil temperature
will drop at first, but rise again as the onions brown; regulate heat to
maintain 300 F. Remove onions with a slotted spoon; drain on paper towels.
Repeat with remaining onions. Serve warm or at room temperature. Makes
about 1 1/2 cups.
per Larry Haftl
chicken. Cut off wings and leg-and-thigh pieces. Separate back from
breast.
Pour oil into 6 quart kettle and place over medium heat. Add garlic, onion,
and ginger and cook, stirring until onion is soft. Add lemon grass,
galangal, tumeric, salt, coriander, sugar, pepper, broth, and water. Stir
then add chicken and giblets (except liver). Bring to a boil over high
heat. Cover, reduce heat, and simmer until breast is no longer pink when
slashed (15-20 minutes).
Remove breast and let cool. Simmer remaining chicken until meat near
thighbone is no longer pink when slashed (15 minutes more). Lift out legs
and thighs, let cool. Continue to simmer broth. Discard skin from breast,
legs and thighs. Cut meat into bite-sized pieces. Cover and set aside.
Return bones to broth, continue simmering until broth is richly flavored
(about 1 more hour). Strain, discard wings, back, bones, giblets, and
seasonings. (At this point you may cover and refrigerate chicken and broth
until next day. Bring chicken to room temperature before serving.)
Prepare condiments and crisp-fried onions. Place condiments, onions and
chicken in seperate bowls. Skim and discard fat from broth. Heat broth
until steaming and stir in lemon juice. Ladle broth into serving bowls. Let
diners add chicken, condiments and crisp-fried onions.
CONDIMENTS: Offer at least two of the following: 2 ounces bean threads,
cut into 6-inch lengths (soak in warm water to cover for 30 minutes before
cutting), or 1 1/2 cups cooked rice; 1 1/2 cups bean sprouts mixed with 1/4
cup chopped celery leaves; Spiced Coconut; and Chili Paste.
Crisp-fried onions: Cut 2 medium onions in half lengthwise. Cut each half
crosswise into even slices about 1/8 inch thick; then cut slices into
halves or thirds to make smaller arcs. Into a deep heavy pan pour salad oil
to a depth of 1 inch and heat to 300 F. Add about a third of the onions and
cook, stirring often, until lightly browned (4-5 minutes). Oil temperature
will drop at first, but rise again as the onions brown; regulate heat to
maintain 300 F. Remove onions with a slotted spoon; drain on paper towels.
Repeat with remaining onions. Serve warm or at room temperature. Makes
about 1 1/2 cups.
per Larry Haftl
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