Recipe: Soto ayam

Crazy about Asian street food? Julius Jaspers has compiled all his favorite Asian snacks for you in his Oriental Streetfood. ‘A recipe is merely a guideline’ is the motto. That means you can adjust it to your own taste as much as you like. Try this with this Soto ayam too, an Indonesian chicken soup with noodles. Another lovely thing: your entire kitchen will smell wonderful when you make it.

How to make Soto Ayam

• Bring the chicken in the water with lemongrass, djeruk purut, 3 cloves of garlic and some salt just to the boil, and cook for 30 minutes. Then remove the chicken from the broth.
• Remove as much meat as possible from the carcass and set aside.
• Let the carcass and skin infuse in the broth for another hour, then pour the broth through a sieve and collect it.
• Taste, reduce a little further if necessary, and season with salt and pepper.
• Remove the fat and cartilage from the chicken meat and pull the meat into strands with two forks (a kind of shredded chicken).
• Grind the chopped shallots, ginger, cumin, ground coriander, pepper, turmeric and the remaining garlic in a food processor or mortar and pestle until you have a paste.
• Heat the rice oil in a pan and gently fry the onion paste in it.
• Deglaze with the broth, bring just to the boil, simmer for 5 minutes and then pour everything through a sieve.
• Divide the noodles among 6 bowls or plates, together with the chicken and shallot rings.
• Pour over the hot broth and finish with boiled egg, bean sprouts and coriander.

Title: Oriental Streetfood
Author: Julius Jaspers
Price: €9,99 (E-book)
Publisher: Carrera Culinair

Read also:

• Streetfood from Thailand
• Streetfood from Shanghai
• Streetfood from Tel Aviv