There are various Soto Ayam in Indonesia. This is my style 😀 Love, love, love all sorts of Soto Ayam 😀 It is always a labor of love it feels, yet end result is always so delish 😀
1 kg chicken breasts, no skin, no bones, trim fats
water as much as wanted (for the soup)
8 garlic
1/4 tsp ground white pepper
1 1/2 tsp celery salt
1/4-1/2 tsp lemongrass powder
1 1/2 tsp turmeric powder
1 cm (or a little more) ginger root
Hungarian Vegeta (or other seasoning to substitute such as Indonesian
Royco) and MSG (omit if you don\’t like it), and salt to taste
2 lemongrass, get the white part only
1 onion springs (green onion), roughly slice
1 tsp coriander
1/2 tsp scallion powder
2 bay leaves
Put plenty water in a cooking pot and place cleaned chicken breasts; add in bay leaves and about 1 tbsp Hungarian Vegeta seasoning, bring to boil (until chicken is cooked).
Meanwhile, using your food processor or a blender, make a paste of garlic, ground white pepper, celery salt, lemongrass powder, coriander, turmeric powder, and ginger; before processing, add in about 1/2-1 tbsp vegetable oil to make it easier.
Heat a little vegetable oil, saute paste; at this stage, the chicken should be cooked already; add in the sauted paste into the pot; stir well; add in chopped onion springs
Adjust taste by adding more Hungarian Vegeta seasoning, salt, and also MSG.
Boil further for 15 minutes to let the paste blended well.
To serve:
Slice 3 hard boiled eggs
Slice 2 tomatoes
Thinly slice 1-2 green onions/onion springs
Wash and drain beansprouts
Slice lime wedges
Simmer and drain rice vermicelli
Slice the cooked chicken breast or you can leave it whole.
Ensemble all to a serving bowl, and pour soup; serve along Indonesian sambal especial for Soto Ayam.
The measurement given should be adjusted to your taste bud. I added 1 envelope store-bought Soto Ayam paste (I had 1 envelope left at home and it was near the expiration date so I had to use it); but even without the store-bought, all you gotta do is adjust the measurements given above, and you should be just fine 
Soto Ayam
Ingredients
- 1 kg chicken breasts no skin, no bones, trim fats
- water as much as wanted for the soup
- 8 garlic
- 1/4 tsp ground white pepper
- 1 1/2 tsp celery salt
- 1/4-1/2 tsp lemongrass powder
- 1 1/2 tsp turmeric powder
- 1 cm or a little more ginger root
- Hungarian Vegeta (or other seasoning to substitute such as Indonesian
- Royco) and MSG omit if you don’t like it, and salt to taste
- 2 lemongrass get the white part only
- 1 onion springs green onion, roughly slice
- 1 tsp coriander
- 1/2 tsp scallion powder
- 2 bay leaves
For Serving
- Slice 3 hard boiled eggs
- Slice 2 tomatoes
- Thinly slice 1-2 green onions/onion springs
- Wash and drain beansprouts
- Slice lime wedges
- Simmer and drain rice vermicelli
- Slice the cooked chicken breast or you can leave it whole.
Instructions
- Put plenty water in a cooking pot and place cleaned chicken breasts; add in bay leaves and about 1 tbsp Hungarian Vegeta seasoning, bring to boil (until chicken is cooked).
- Meanwhile, using your food processor or a blender, make a paste of garlic, ground white pepper, celery salt, lemongrass powder, coriander, turmeric powder, and ginger; before processing, add in about 1/2-1 tbsp vegetable oil to make it easier.
- Heat a little vegetable oil, saute paste; at this stage, the chicken should be cooked already; add in the sauted paste into the pot; stir well; add in chopped onion springs
- Adjust taste by adding more Hungarian Vegeta seasoning, salt, and also MSG.
- Boil further for 15 minutes to let the paste blended well.
- Ensemble all to a serving bowl, and pour soup; serve along Indonesian sambal especial for Soto Ayam.
