Soto Ayam is Malasia traditional dish. Chicken soup is a common dish that spans across all ower the world. Each country has its own extra list of ingredients and preparation methods.
Apart from just boiling the chicken meat/whole chicken or the carcass with a big pot of water. Soto Ayam is of no exception.
Soto Ayam is a Malay dish that is made with primarily chicken soup base. It served with noodles or ketupat (rice cake).
The chicken soup base is made of lots of different spices and simmered over low heat for at least an hour. The dish is also served with a hot chili sauce. Sauce condiment brings the flavor of the dish to a higher note.
How to Prepare Soto Ayam
To prepare the soup base mix the ingredients for the spice rub in a hand blender till it turns in the paste. Rub the chicken carcass and breasts meat with the spice mix.
In a saucepot heat up 2 tablespoons of oil and saute the onion till lightly browned. Add the chicken carcass and chicken breasts along with the rest of the ingredients. Add the water, bring to a boil, skim off any scum that rises to the top. Then let simmer for 1 to 2 hours on low heat.
Remove the meat from the soup base and shred the chicken breasts. Strain the broth to remove the spices.
To prepare the chili sauce heat up the oil in a saucepan over medium heat. Fry the chili and cover them with a lid. The chili bits will start popping all over if you don’t do this.
Once the popping subsided, pour the chili into the blender and blend it with the garlic, sugar, and salt. Add water slowly during blending.
Prior to serving blanch the yellow noodles and beansprouts in boiling water very quickly (less than a minute).
Dish into a bowl, and pour a ladle of hot chicken broth over. Top with the shredded chicken, fried tofu, egg, fried shallots, chopped coriander, roasted peanuts and serve immediately, with some chili sauce.