Eid Open House Menu 4 - Chicken Soto / Soto Ayam

It is already the month of November. Today is my Big-Day. And the whole world is waiting for it. Of course for a totally different reason but it is nevertheless, still exciting. For this special day, I thought I would post my chicken soto recipe. I think it is rather appropriate since it is raining today and having some soupy dish when it rains is just so good. Of course, Soto is just good regardless of the weather condition.

Chicken Soto or Soto Ayam is what this is normally called. It comes in a set of rice cake and soup, garnishes with shredded chicken, sweet chili soy sauce, bean sprout and bergedil. However, I did not make any bergedil since I already had so much food. Back home, you can find a ready-made chicken soto paste which is called 'sop bonjot' but I never used it. I find the result to be too watery and not to my liking. So if there is 1 thing that I make from scratch, soto ayam is it.

I learned to make soto ayam from my aunt in Johor. That was 1 of the many dishes served during Eid. Once I have mastered (*wink*) the know-how to make soto ayam, it became my duty to make them for our yearly Eid openhouse. I have even had to make them for my friend's openhouse and my cousin's openhouse. Of course then when I made soto ayam, it would be for like 100 people and no measurements required. Everything is by-ear measurement. Now that I am married and living away from home, I learned to make it in smaller portion and with measurement so I can share them with other people.

Chicken Soto / Soto Ayam
serves 2-3

A.
1 piece chicken thigh,bone-in (u can also use 2 pieces for this recipe)
4 cardamon seed
4 cloves
2 star anise
2in cinnamon stick
4-5 tablespoon oil1/2 cup santan (coconut milk)

B. (Blended)
4 shallots
1 onion
4 garlic
2in ginger

C.
Rice cake / Ketupat
Beansprout
Fried tung hoon - fried and crushes (optional)
Fried shallot

1. In a pot, heat the oil and add the cardamon, cloves, star anise and cinnamon. Stir for about 1-2 min.

2. Add in B and stir for another 4-5min.

3. Add in the chicken and water enough to cover the chicken, (about 1.5-3 cups). 2 tsp salt and 1 tbsp sugar. Keep flipping the chicken and continue boiling for abt 15-20min. Once the chicken is cooked, take it out and let it cool down.

4. Add another cup of water and the coconut milk. (The blended ingredients and coconut milk will make the soup thicker and that is wht we want. So make sure you dont add too much water.

5. Let it boil and then only you add more salt and sugar to taste.

6. Shred the chicken and put the bones back in the soup. You can also put the shredded chicken meat back into the soup if you like.

Chili Soy Sauce

4-5 thai chili (more if you like it spicier)
Sweet soy sauce (I use habhal brand)
Salt
Lime juice

Pound thai chili using mortar and pestle. If you are making a lot, you can use the blender. Add in the rest of the ingredients








Soto Ayam - Guest Blogging