Soto Ayam (Yellow Spicy Chicken Soup) 马来香料鸡汤



During Ramadan (fasting month), I am continuing cooking Malay cuisine. This time I get my hands on this Soto Ayam, one of the chicken soup that my family like. When we visit Malay's friend house during Raya (Muslim New Year), if we see they serve this Soto ayam, sure we enjoyed very much.

 

The recipe is rather long, so I have to split into two part. Yesterday i shared with you the bergedil (potato patties) . Today i share with you how to make the chicken stock and the rest.

These are part of the ingredients used. I reduced the amount of spices used, as we are not use to too strong spices taste of chicken soup.



 

Use kampong chicken (free range chicken) for best chicken soup..

 

Remember to rub the cooked chicken with some salt, after deep fried, it was yummy!

 

Easy ketupat using store bought ready pack, just need to boil it. Allow few hours to completely cool down before slice.

 

Deep fry glass noodles (So on), do not wash it before fry.

 

This sambal kicap is a must. I add many spoons of this sambal when I enjoy the Soto, simply Shiok!

 

My family enjoyed this Soto Ayam very much, yum!

Soto Ayam (Yellow Spicy Chicken Soup) 马来香料鸡汤 

*serve 5

A) 1 packet of Ketupat (rice cake), boiled for 90mins (followed to the instruction on the package), cool down for at least 3 hours before slice.

 

B)To make the chicken stock 

1kg chicken ( I use kampong chicken (free range chicken), about 3 large pieces) 

Blend into spices paste

1 onion

5 garlic

10 shallots

½” ginger

1 sprig of parsley leaves (daun soup)

5 candlenut ( buah keras)

1tsp coriander seeds (biji ketumbar)

1tsp cumin powder (jintan putih)

1tsp fennel powder (jintan manis) 

Spices

1tbsp white peppercorns, crush coarsely

1 small cinnamon stick (kulit kayu manis)

1 star anise (bunga lawang)

3 Cloves (bunga cengkih)

3 cardamom (buah pelage)

2tsp salt or to taste

2.5lt water 

Method

1. Heat 3tbsp cooking oil in a stock pot, sauté spices paste till aroma.
2. Add in all other spices (except peppercorns) and chicken, lightly fry till colour changed.
3. Add in water and bring to boil. Once boiled, add in peppercorns and salt, and change to low heat, simmer for an hour.
4. Remove chicken and drained, rub with some salt. Set aside the soup.
5. Once chicken has cooled down, deep fry till golden brown. Shredded the chicken meat and set aside.

C) Sambal kicap ( sweet soy sauce chili sauce) 

10 small green chilies, chopped finely

2 garlic, chopped

3tbsp kicap manis (sweet soy sauce)

3 tbsp Soto stock (from above)

Juice from 3 kasturi limes 

Method- mix all together, adjust the seasoning by adding more sweet soy sauce or lime juices 

D) Pegedil (potato patties), refer recipe here

E) 70g glass noodles (soon), deep fry without washing with water, store in air-tight container

F)) fried peanuts, chopped parsley leaves, fried shallots, bean sprout (taugeh) 

To serve- add fried glass noodles, fried shredded chicken, ketupat and bean sprouts in a serving dish, scoop stock over, top with pegedil, peanuts, chopped parsley, fried shallots and sambal kicap, enjoy! 

Recipe adapted from Amie'sLittle Kitchen with minor changes, by Sonia a.k.a Nasi Lemak Lover