Soto ayam (chicken and bean sprouts soup)
Soto ayam (chicken and bean sprouts soup)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, soto ayam (chicken and bean sprouts soup). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Soto ayam (chicken and bean sprouts soup) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Soto ayam (chicken and bean sprouts soup) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook soto ayam (chicken and bean sprouts soup) using 22 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Soto ayam (chicken and bean sprouts soup):
  1. Take big whole chicken breast
  2. Make ready litter water
  3. Prepare oil
  4. Prepare lemon grass, bruised
  5. Make ready kaffir lime leaves
  6. Make ready glass noodles,cut, soaked in hot water until tender, drained
  7. Take short bean sprouts, balanced, drained
  8. Make ready spring onions, chopped
  9. Make ready spring Chinese parsley, sliced
  10. Make ready fried shallots (u can buy in Asian grocery)
  11. Get potatoes chips
  12. Get hard boiled eggs, quartered
  13. Get Sweet soy sauce and lime juice and sambal
  14. Prepare Oil for deep frying
  15. Get Spices (ground)
  16. Make ready chopped ginger
  17. Make ready chopped turmeric
  18. Prepare peppercorns
  19. Take candlenuts roasted
  20. Make ready garlic
  21. Take shallots
  22. Get salt
Instructions to make Soto ayam (chicken and bean sprouts soup):
  1. Heat 3 tablespoon oil and saute the ground spices, lemon grass and kaffir lime leaves until fragrant, then add the stock.
  2. Continue to simmer over low heat about 15 minutes, add the chicken in the stock until tender.
  3. Remove chicken, add little bit of water into the stock then taste. Set asides. Deef fry the chicken until crispy, then shred finely.
  4. To serve: Arange glass noodles, been sprouts, chicken, spring onions, Chinese parsley and fried shallots in a bowl, and poring boiling stock over. Garnish with potato chips and boiled egg. Serve with sambal, sweet soy sauce and lime juice.
  5. Note: you also can use shrimp crackers blended and put on the top of soup as Garnishing.

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