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                         SOTO AYAM (CHICKEN SOUP)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Indonesian                       Chicken
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Turmeric
   1       t            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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