Makan Time in Singapore

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Soto Ayam / Chicken Soup


Ingredients:



1 chicken - cut into big pieces

2 li. chicken stock (either from bones or cube)

bean sprouts

4 cloves

1 stick cinnamon

pandan leaves

salt

msg

1 packet compressed rice 

several tbsp ghee



Ground the following:



10 shallots or 1 red onion

2 cm Ginger

3 cloves garlics

1 tsp fennel seeds

1 tsp cumin seeds

1 tbsp coriander seeds

1 tsp black pepper

3 candle nuts

1/2 tsp tumeric powder

(cumin and fennel maybe replaced with star anise)



Optional:



Freshly ground chili/ginger

Fried shallots

coriander

krupuk



Method:

Boil compressed rice packet in water till cooked, take out and leave to cool.

Cubed.



Fry ground ingredients, cloves and cinnamon in a little ghee till fragrant, add stock 

pandan and chicken. Cook till chicken is done. Remove chicken and shred.  Strain soup, 

season with salt and msg. (Reduce the stock if necessary)



To serve, put compressed rice cubes, bean sprouts  and chicken in bowl and pour 

hot soup over, garnish with coriander, krupuk and fried shallots. Add freshly ground 

chili/ginger for extra hotness.



Note:

Compressed rice, lontong, maybe replaced with thick yellow noodles, turning it into Mee 

Soto (Noodle soup) and a great light lunch.



Source - Thian's Mom
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