Recipe of Quick Soto Ayam (Yellow Chicken Clear Soup)

Soto Ayam (Yellow Chicken Clear Soup). Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname. Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it.

This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. Soto Ayam is a chicken soup popular in Malaysia and Indonesia. You can have Soto Ayam (Yellow Chicken Clear Soup) using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Soto Ayam (Yellow Chicken Clear Soup)

1. You need 350 gram of chicken (with Bone and skin).
2. It's 2-3 liter of water.
3. Prepare of Spices (Ground).
4. Prepare 5 of shallot.
5. You need 3 cloves of garlic.
6. Prepare 2 of candle nut, roasted it.
7. You need 3 cm of ginger.
8. You need 1 tsp of turmeric powder.
9. It's 1 tsp of white pepper (more or less, as desired).
10. You need 1/2 tsp of sugar.
11. It's 1/2 of Chicken stock powder.
12. It's of Dry spices.
13. You need 1 of lemon grass, bruised.
14. It's 2 of bay leaves.
15. It's 2 cm of galanga, bruised.

Easy, authentic and the best soto ayam recipe. Serve with rice noodles or rice cakes! The yellow-color soup is infused with coconut milk, turmeric and spices. It tastes utterly delicious with a flavor profile that is complex due to the..

Soto Ayam (Yellow Chicken Clear Soup) instructions

1. Blend all spices until becomes paste. Heat up oil on wok pan, add paste of spices, saute until fragnant, add dry spices. saute 2-3 minutes and add chicken..
2. Add some water and cook until chicken is tender. Set aside a chicken and fried it..
3. Add rest of water, seasoning with salt, sugar, pepper an chicken stock powder. Heat up until boil. It is for broth..
4. Take fried chicken and shred it..
5. Time to serving, in bowl, put steamed rice/vermicelli, Shred of white cabbage, Bean sprout, slice of tomatoes, chicken and fush with broth. Add spring onion and fried shallot on top. More delicious with side dish like perkedel, Chilli sambal and fried tempe..

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