Wednesday, 11 April 2012

Soto Ayam (Chicken Soto)

1 packet mee or meehoon
1 packet rice cube (optional) - boiled until hard (prepare this 3 hours earlier)
1 packet beansprout
1 packet glass noodles
Beef cutlet - (see previous recipes)
Fried shallot
Spring onion - sliced
celery leaves - sliced

Ingredient for soup
1 whole chicken - cut into 2
6 cups water
2" galangal - crushed
2 lemongrass - crushed
1" ginger - chopped
5 small onions - chopped
4 garlics - chopped

1 tblsp cumin seeds          )
1 tblsp fennel seeds          ) pounded
1 tblsp black pepper         )
2 tblsp corriander seeds   )

1" cinnamon stick
4 cloves
2 star anis
3 cardamoms
1 tsp chicken stock
1 tsp sugar
Salt to taste

Ingredients green chilli sauce
3 pcs green chilli
2 pcs chilli padi
3 garlic
1/4 cup water
1 tsp white vinegar
1 tsp lime juice
1 tblsp light soy sauce
1 tsp sugar

Step 1 - Cooking the chicken soup
1. Heat 2 tblsp oil in a pot, saute' the garlic, ginger and onion until brown
2. Add galangal, lemongrass and all the spices. Stir fry until fragrant
3. Add in water and chicken, bring to boil. Add sugar and salt to taste
4. Removed the chicken and let it cold
5. Shred the chicken meat and keep a side

Step 2. - Making the chilli sauce
1. Combine all the ingredient and blend until smooth

Step 3.- Serving Preparation
1. Boil water and blanch mee or meehoon. Dish out and immediately soak into the cold water and drain
2. Quick blanch the beansprout in the hot water. Removed and immediately soak in the cold water and drain.
3. Boiled the rice cubed until hard and let it cold. Cut into small pieces (cubed). At least 3 hours before you served.
4. Deep fry the glass noodle until crispy.
5. Prepare the beef cutlet (see previous recipe)
6. Served the meehon soto with all the above ingredient plus shredded chicken together with green chilli sauce

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