Please welcome my friend F at Salt N Turmeric to Rasa Malaysia today as she shares her killer recipe of Soto Ayam with us.
Soto Ayam is basically chicken soup and it’s very popular in Indonesia, Malaysia and Singapore. There are various adaptations of Soto Ayam in the region but Salt N Turmeric’s version is simply scrumptious.
If you wish to learn more about Malay cooking, Salt N Turmeric offers lots of delicious Malay/Malaysian recipes.
Guest Writer: Salt N Turmeric
Hi all! Today, I am the guest writer at Rasa Malaysia. Some of you may have already known me and some have not. If you are a regular at my blog, you will see that I tended to cook more Malaysian food than anything else.
I am still an amateur when it comes to cooking. However there is one dish that I promise once you have tasted my recipe, you will want more, that is Soto Ayam.
For New Year’s eve, Michael and I were invited to Rasa Malaysia’s place. As usual, it was a pot luck party and everybody would bring something to the table.
I was requested to make soto ayam. At first I was surprised since it was only recently at my Raya Open House that I made this dish but I cannot blame her, my soto ayam is dangerously addictive! You can enjoy it with rice cakes or vermicelli noodle or both.
Do try out my Soto Ayam recipe and experience it for yourself!
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Soto Ayam Recipe
Soto Ayam recipe - Soto Ayam is basically chicken soup and it’s very popular in Indonesia, Malaysia and Singapore. You can enjoy it with rice cakes or vermicelli noodle or both.
- 2 chicken whole legs or breasts, bone-in
- 2 big red onions
- 5 garlic
- 2 ginger
- 4- spices, 1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick
- Rinsed 5 cups water
- 1/3 cup coconut milk
- Salt and sugar to taste
- 5 tablespoons vegetable oil
Grind onion, garlic and ginger in the blender.
In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant.
Add water and chicken, let it boil. About 30 min.
Take the chicken out and let them cool.
Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.
In the meantime, shred the meat of the chicken and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with rice cakes/nasi impit (cut into bite-sized cubes) or vermicelli and bean sprouts.