Soto ayam (chicken soup)
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Soto ayam (chicken soup)
  Chicken    Indonesian    Soups  
Last updated 6/12/2012 1:23:35 AM. Recipe ID 56717. Report a problem with this recipe.
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      Title: Soto ayam (chicken soup)
 Categories: Indonesian, Chicken, Soups
      Yield: 6 Servings
 
      1    Chicken, 3-3 1/2 lbs.
      1 tb Salad oil
      4    Garlic clove; smashed and pe
      1    Onion; coarsley chopped
      2 tb Ginger, fresh; chopped
      1    Lemon grass stalk
    1/4 c  Lemon grass; sliced
           Lemon zest
      1    Galangal slice; dry
      1 ts Turmeric
      1 ts Salt
      2 ts Coriander, ground
      2 ts Sugar
    1/4 ts Pepper
     28 oz Chicken broth
      4 c  ;Water
  1 1/2 tb Lemon juice
           Condiments (noted in directi
 
  Remove chicken giblets, set aside.  Pull off and discard lumps of fat
  from chicken.  Cut off wings and leg-and-thigh pieces. Separate back
  from breast.
  
  Pour oil into 6 quart kettle and place over medium heat. Add garlic,
  onion, and ginger and cook, stirring until onion is soft. Add lemon
  grass, galangal, tumeric, salt, coriander, sugar, pepper, broth, and
  water. Stir then add chicken and giblets (except liver). Bring to a
  boil over high heat. Cover, reduce heat, and simmer until breast is
  no longer pink when slashed (15-20 minutes).
  
  Remove breast and let cool. Simmer remaining chicken until meat near
  thighbone is no longer pink when slashed (15 minutes more). Lift out
  legs and thighs, let cool. Continue to simmer broth. Discard skin
  from breast, legs and thighs. Cut meat into bite-sized pieces. Cover
  and set aside.
  
  Return bones to broth, continue simmering until broth is richly
  flavored (about 1 more hour). Strain, discard wings, back, bones,
  giblets, and seasonings. (At this point you may cover and refrigerate
  chicken and broth until next day.  Bring chicken to room temperature
  before serving.)
  
  Prepare condiments and crisp-fried onions.  Place condiments, onions
  and chicken in seperate bowls. Skim and discard fat from broth. Heat
  broth until steaming and stir in lemon juice. Ladle broth into
  serving bowls. Let diners add chicken, condiments and crisp-fried
  onions.
  
  CONDIMENTS:  Offer at least two of the following: 2 ounces bean
  threads, cut into 6-inch lengths (soak in warm water to cover for 30
  minutes before cutting), or 1 1/2 cups cooked rice; 1 1/2 cups bean
  sprouts mixed with 1/4 cup chopped celery leaves; Spiced Coconut; and
  Chili Paste.
  
  Crisp-fried onions: Cut 2 medium onions in half lengthwise. Cut each
  half crosswise into even slices about 1/8 inch thick; then cut slices
  into halves or thirds to make smaller arcs. Into a deep heavy pan
  pour salad oil to a depth of 1 inch and heat to 300 F. Add about a
  third of the onions and cook, stirring often, until lightly browned
  (4-5 minutes). Oil temperature will drop at first, but rise again as
  the onions brown; regulate heat to maintain 300 F.  Remove onions
  with a slotted spoon; drain on paper towels. Repeat with remaining
  onions. Serve warm or at room temperature. Makes about 1 1/2 cups.
  
                                       --- per Larry Haftl
 




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Recipe ID 56717 (Apr 03, 2005)

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