Soto Ayam Ambengan (Chicken Turmeric Soup)
soup ingredients:
1 free-range chicken,quartered
5 lemongrass, white parts only,crushed
10 lime leaves, midribs removed
2 tablespoons salt
2 teaspoons sugar
2,500 ml water
2 tablespoons cooking oilfor sautéing
ground spices blend:
15 cloves shallot
8 cloves garlic
6 candlenuts, toasted
5 cm turmeric,toasted
2 cm ginger
bird’s eye chili pepper sambal (ground well)
20 bird’s eye chili peppers
1 clove garlic
¼ teaspoon salt
1/8 teaspoon sugar
poyah (prawn chips powder), ground well:
20 grams prawn chips
1 tablespoon crispy garlic
1/8 teaspoon salt
soto ingredients:
3 eggs, hard-boiled, wedged into pieces
150 grams cabbage,coarsely chopped
50 grams glass noodles,soaked in water
complements:
1 celery, finely sliced
1 scallion, finely sliced
1. Bring water to boil. Cook chicken in it until the liquid is bubbling.
2. Heat cooking oil on the pan. Sauté ground spices blend, lemongrass, and lime leaves until fragrant. Pour it into the chicken soup. Add salt and sugar. Cook it until the chicken is well done.
3. Remove chicken from heat. Fry it quickly until it is crusted.
4. Bird’s eye chili pepper sambal: Boil bird’s eye chili pepper and garlic until softened. Remove it from heat. Add salt and sugar. Grind it.
5. Put soto ingredients in a bowl. Add shredded chicken and poyah. Drench it with soup. Sprinkle it with the complements.
6. Soto Ayam Ambengan (Chicken Turmeric Soup) is ready to serve.