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Asian Recipe : Soto Ayam

Indonesian Chicken Soup


  • 2 ½ lbs chicken, whole, including liver and gizzard
  • 1 tsp salt
  • 1 tbsp oil
  • 8 shallots, chopped coarsely
  • 2 cloves garlic, bashed
  • 1 tsp peppercorns
  • ½ thumb-sized piece fresh turmeric
  • 4 candlenuts, lightly bashed
  • 1 thumb-sized piece ginger, lightly bashed
  • 3 stalks lemon grass, bruised


  • 2 to 3 tsp salt
  • 2 tsp MSG
  • 7 pints water


  • 1 to 2 tbsp chili padi, pounded finely
  • 4 tbsp dark soy sauce
  • 1 tsp sugar
  • 4 hard-boiled eggs, shelled and diced
  • 8 oz boiled potatoes, diced
  • 1 oz bean vermicelli, soaked in hot water


  • 4 sprigs Chinese celery, cut into pieces
  • 2 stalks spring onions, cut into pieces
  • ½ cup crispy shallots
  • 8 local lemons, cut into wedges


  1. Wash the chicken and rub in 1 tsp salt. Set aside.
  2. Heat oil in a pan and fry A over a high heat for ½ minute. Set aside.
  3. Boil B in saucepan. Put in A, the chicken liver and gizzard.
  4. Cover the pan and let simmer for 45 minutes. Remove the chicken, liver and gizzard to a basin of cold water for 10 minutes to cool.
  5. Debone chicken. Dice and put the meat aside. Return bones to the stock. Boil gently for 1 ½ hours. Strain stock and leave to simmer till ready to serve.
  6. Mix C together in a bowl.

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Last Modified: 11/28/11.