Soto Ayam Madura, Indonesian Chicken Soup Recipe:
Madura, famous for their bull-race and foods. This soto is one of the favorite. There are 2 kind of Soto Madura. Using meat and intestine or chicken. Not a fan of intestine, skip it and just use the chicken or meat. "Selamat Menikmati..."
1 chicken, (about 2-2 1/2 lb) cut in quarters1 stalk lemon grass, bruised
5 kaffir lime leaves
1/4 tsp turmeric
1 TB salt
2 inches ginger, thinly sliced
4 cloves
2 litre water
Spice Paste:
1/4 tsp white pepper
8 shallots
4 garlic
4 candle nuts, fried until brown
1/4 cup water
1/4 tsp white pepper
8 shallots
4 garlic
4 candle nuts, fried until brown
1/4 cup water
Boil the chicken with all the ingredients in water over medium-heat for about 1 hour. Skim off any foam or other impurities from the surface. When the water is clear, lower the heat to medium-low and simmer.
Meanwhile, prepared the Spice Paste in blender, combine all the ingredients and process to a smooth paste. Pour into the wok and cook over medium-heat until the liquid almost gone. Add 6 TB oil and continue frying until fragrant (about 4 minutes)
Meanwhile, prepared the Spice Paste in blender, combine all the ingredients and process to a smooth paste. Pour into the wok and cook over medium-heat until the liquid almost gone. Add 6 TB oil and continue frying until fragrant (about 4 minutes)
Take out the chicken and shred the meat when the chicken is cool enough to handle. Put back the bones if you want to. Pour in the Spice Paste. Continue simmering for another 20 minutes so the flavour will blend. Before the serving time, remove all the debris from the broth using a sifter, adjust the taste, then put the shredded chicken back into the pot and simmer until you are ready to serve or you can also put the shredded chicken back as needed.
Condiment to serve:
2 whole cellophane noodles soaked in water until soft and cut up little bit for easier handling
3 cups bean sprouts or finely shredded cabbage, blanched in boiling water for 20 seconds
2 Tomatoes diced
3 stalk celery, finely chopped and mix with
3 green onion, thinly sliced
sambal soto
And of course, plain white rice
2 whole cellophane noodles soaked in water until soft and cut up little bit for easier handling
3 cups bean sprouts or finely shredded cabbage, blanched in boiling water for 20 seconds
2 Tomatoes diced
3 stalk celery, finely chopped and mix with
3 green onion, thinly sliced
sambal soto
And of course, plain white rice
Chef's Note: If you are having a lot of guest don't put the chicken in the broth just yet. Keep the soto broth handy, on the stove just make it warm not boiling. Then when other guests arrive, you have the soto handy. Just put in the serving bowl with the shredded chicken next to the condiment. This way the chicken will not be over cooked.
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