{"id":2720,"date":"2013-09-26T21:22:55","date_gmt":"2013-09-27T02:22:55","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2720"},"modified":"2013-09-27T08:19:51","modified_gmt":"2013-09-27T13:19:51","slug":"soto-ayam-indonesian-chicken-soup","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2720","title":{"rendered":"Soto Ayam ( Indonesian Chicken Soup )"},"content":{"rendered":"

Soto ayam is a soup dish from Indonesia , unlike regular chicken soup where basic ingredients are only garlic and onion . This broth from this soup is made from many south east asian spices . Such as lemon grass , turmeric , galangal , etc . Super easy to make , which i was surprised . Soto ayam is sold everywhere back in Indonesia , every area has its own specialty soto ayam . Some areas using coconut milk in their soto recipe , where as my area , east java , we don’t use any coconut milk . This soto ayam is so refreshing , and very flavorful .<\/p>\n

The condiments are a must , fried shallots , ground up nuts , candlenut chili paste , mungbean sprouts , and slice of lime or lemon to sprinkle . It is so good !!<\/p>\n

\"soto<\/a><\/p>\n

 <\/p>\n

Direction :\u00a0<\/span><\/p>\n

1 whole young chicken , or 3 chicken breasts , bone in<\/p>\n

Poach the chicken , and once it’s cooked , set aside , let it cool before shredding the chicken .\u00a0<\/em><\/strong><\/p>\n

Spices made into paste :<\/p>\n

5 large shallots , or 10 small shallots<\/p>\n

10 garlic cloves<\/p>\n

8 candlenuts<\/p>\n

about 2 inches of ginger<\/p>\n

about 3-4 inches of turmeric<\/p>\n

Throw all these spices into a food processor , until it becomes a very smooth paste , about 2 minutes .\u00a0<\/em><\/strong><\/p>\n

2 stalks of lemon grass , bruised<\/p>\n

2 indonesian bay leaves<\/p>\n

2 inches of galangal , bruised<\/p>\n

Condiments :<\/p>\n

– hard boiled eggs<\/p>\n

– mungbean sprouts<\/p>\n

– fried shallots<\/p>\n

-candlenut chili sauce<\/p>\n

-rice or rice cake , indonesian style<\/p>\n

– rice vermicelli<\/p>\n

– green onions or leeks<\/p>\n

– parsley<\/p>\n

-slices of lemon or lime juice<\/p>\n

1. Poach the chicken until done , let it cool and shred the chicken , set aside . Do not throw away the broth from poaching the chicken .<\/p>\n

2. In a different pot , heat up canola oil , then saute the spices paste , about few minutes , throw in the lemon grass and indonesian bay leaves , along with the galangal , keep sauteiing few more minutes on medium heat .<\/p>\n

3. The spices should become very aromatic and pour about 2.5 liters of the broth that you used from poaching the chicken , or water is okay too . Stir , mix well , and bring to boil , then simmer . Add the shredded chicken in the pot , keep simmering for a good 45 minutes or an hour .<\/p>\n

4. Soup is done , ready to be served . To serve , prepare a bowl , add the rice or indonesian rice cake , top with the chicken and the broth , then add the bean sprout , fried shallots , ground nuts , rice vermicelli , parsley and sprinkle with lime juice and candlenut chili paste .<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

how to make indonesian chicken soup , soto ayam , easy and simple<\/p>\n","protected":false},"author":16,"featured_media":2721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[112,46,108,111,113],"class_list":["post-2720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes","tag-ayam","tag-chicken","tag-indonesian","tag-nasi-soto","tag-soup"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2720"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2720\/revisions"}],"predecessor-version":[{"id":2723,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2720\/revisions\/2723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2721"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}