Cherry & Dennis Recipes
Indonesian Soto Ayam
印尼黃薑雞絲粉絲湯
Recipe overview
Indonesian Soto Ayam builds a golden chicken broth with turmeric, lemongrass, ginger and shallots, then serves it with shredded chicken, vermicelli, vegetables and egg.
01
Ingredients
Main ingredients
- about 900 g half chicken (cut into 4 large pieces)
- 100 g glass vermicelli
- 200 g cabbage (finely shredded)
- 150 g bean sprouts
- 3 eggs
Spices and broth
- 5 shallots (chopped)
- 4 cloves garlic (chopped)
- 25 g ginger (bruised)
- 2 stalks lemongrass stalks (bruised)
- 1 tsp ground turmeric
- 1 tbsp cooking oil
- 1.8 litres water
- 1 tsp salt
- 1/2 tsp white pepper
Garnish
- 2 stalks spring onions (sliced)
- 20 g coriander
- 2 limes (cut into wedges)
02
Tools
- kitchen knife
- cutting board
- kitchen paper
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- stockpot
- saucepan
- colander
- fine strainer
- wooden spoon
- ladle
- kitchen tongs
- white serving bowl
- food thermometer
03
Steps
Step 1
Inspect the chicken
Thaw chicken fully in the refrigerator and do not rinse; discard it if smelly, slimy or icy.
Step 2
Prepare the spices
Chop shallots and garlic, bruise ginger and lemongrass and measure the turmeric.
Step 3
Prepare vegetables and garnish
Shred cabbage, rinse sprouts, slice spring onion, pick coriander and cut limes into wedges.
Step 4
Boil the eggs
Cover eggs with water, boil 9 minutes, cool, peel and halve.
Step 5
Soften the vermicelli
Soak vermicelli in warm water for 10 minutes, drain and cut into manageable lengths.
Step 6
Sauté the spice base
Heat oil over medium heat and sauté shallots, garlic, ginger, lemongrass and turmeric for 3 minutes.
Step 7
Coat the chicken
Turn chicken in the spices for 4 minutes until the surface turns opaque; the centre remains raw.
Step 8
Add water and simmer
Add 1.8 litres of water, bring to the boil, skim foam, then partly cover and simmer 25 minutes.
Step 9
Check and shred the chicken
At 75°C remove chicken, cool briefly, discard skin if desired, shred the meat and return bones to the broth for 5 minutes.
Step 10
Strain and season the broth
Remove chicken bones and lemongrass, then add salt and white pepper, tasting before adjusting.
Step 11
Blanch cabbage and sprouts
Blanch cabbage and bean sprouts in batches for 45 seconds, then drain.
Step 12
Assemble and serve
Divide vermicelli, cabbage, sprouts, chicken and egg among bowls, ladle over hot broth and finish with spring onion, coriander and lime.
Common mistakes
- Adding water before frying turmeric leaves a raw spice taste.
- Cooking vermicelli in the broth too long makes it absorb too much soup.
Tips
Keep shredded chicken in serving bowls so it does not dry in the broth.
Blanch cabbage and sprouts briefly for crunch.
