Soto Ayam
Soto ayam is a classic Indonesian dish that is typically made with chicken, vegetables, and a flavorful broth. It is a popular street food and is often served with a variety of toppings. This recipe is for a simple and delicious version of soto ayam that can be made at home.
Soto ayam is a dish with a long and rich history. It is believed to have originated in Indonesia, where it is a popular street food. The dish is typically made with chicken, vegetables, and a flavorful broth. There are many different regional variations of soto ayam, and each region has its own unique take on the dish. In Java, for example, soto ayam is often made with a clear broth and is served with noodles and vegetables. In Sumatra, soto ayam is typically made with a thicker, more flavorful broth and is served with rice. No matter what region of Indonesia you visit, you are sure to find a delicious version of soto ayam.
Soto Ayam Soto Ayam Soto Ayam Soto Ayam
Prep time: 30 | Cook time: 120 | Serves: 4
Ingredients
  • 1 whole chicken
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
Instructions
  1. Place the chicken in a large pot or Dutch oven and cover with water. Bring to a boil, then reduce heat and simmer for 90 minutes, or until the chicken is cooked through.
  2. Remove the chicken from the pot and let cool slightly. Shred the chicken and return it to the pot.
  3. Add the onion, carrots, celery, ginger, garlic, turmeric, and cumin to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
  4. Use a slotted spoon to remove the chicken and vegetables from the broth.
  5. Let cool slightly and serve.
  6. Pour the broth into plates or bowls.
  7. Top with the chicken and vegetables.
  8. Optionally, add a soft-boiled egg or your favorite toppings.
Why It Works
  • The use of a whole chicken gives the broth a rich flavor.
  • The combination of vegetables adds sweetness and depth of flavor to the broth.
  • The addition of ginger and garlic gives the broth a warm and aromatic flavor.
  • The turmeric and cumin add a subtle earthiness and spice to the broth.