This dish is one of the most
popular in Java Island especially in the Eastern region,
it’s called Soto Ayam Ambengan. I believe that everyone in this region does enjoy
eating it, as much as I did. Actually, if I refer to “soto” there will be many
similar serving with various cooking style depending on each region of
different provinces which has its particular name, dissimilar ingredients and its
unique taste.
Here is Soto Ayam Recipe adopted from Primarasa recipe book with slightly changes as below:
Ingredients:
Whole chicken (cut quarterly)
2 stalk of lemon grass (cut & bruised)
2stalks of spring onion
3 stalks of celery
2000ml of water
4pcs of Lime leaves
Salt to taste
Spice Paste:
1 teaspoon of coriander seeds
1/2 teaspoon of white pepper
3 onion (chopped)
6 cloves of garlic (chopped)
2cm of turmeric (peeled and chopped)
2-inch piece of ginger (peeled and sliced)
2-3cm of galangal (peeled & bruised)
4pcs candle nuts
chopped spring onion & celery 1/2 pack (150grams) of vermicelli
2 limes, cut into wedges
3 hard-boiled eggs (half cut)
Method:
Bring water to boil. Add salt, cut & bruised lemon grass, chicken then cook
over low heat for 20-30mins or until chicken tendered. Drain the chicken. Fry the chicken till light golden brown. Put
aside to cool & shred.
Blend the spice paste, add water if necessary.
Add some oil in a pan & stir the blended spices till fragrant. Put into
boiled chicken broth. Add lime leaves, shredded chicken cook over low heat and
simmer for another 20mins.
Soak vermicelli before blanching. Put in half hard-boiled eggs and sprinkle spring
onion & celery to the soup. Serve with lime wedges and sambal.
Here is the appearance:
