You are looking for a soto ayam (chicken and bean sprouts soup) recipe that is interesting? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious soto ayam (chicken and bean sprouts soup) should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of soto ayam (chicken and bean sprouts soup), start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare soto ayam (chicken and bean sprouts soup) which is delicious as long as you know the trick and how to make this dish can become treat special.

Ingredients and seasonings required exist for prepare

1. Prepare 1/2 half big whole chicken breast
2. Prepare 2 litter water
3. Take 3 tablespoons oil
4. Use 2 stalk lemon grass, bruised
5. Take 3 kaffir lime leaves
6. Use 50 g glass noodles,cut, soaked in hot water until tender, drained
7. Prepare 100 gram short bean sprouts, balanced, drained
8. Prepare 3 spring onions, chopped
9. Use 2 spring Chinese parsley, sliced
10. Use 1-2 tablespoon fried shallots (u can buy in Asian grocery)
11. Prepare 75 gram potatoes chips
12. Take 4 hard boiled eggs, quartered
13. Use Sweet soy sauce and lime juice and sambal
14. Take Oil for deep frying
15. Prepare Spices (ground)
16. Prepare 1 teaspoon chopped ginger
17. Use 2 teaspoon chopped turmeric
18. Prepare 1 teaspoon peppercorns
19. Prepare 5 candlenuts roasted
20. Prepare 5 cloves garlic
21. Prepare 3 shallots
22. Prepare 1 teaspoon salt

Then pour the soup broth as much as you like. And at last, sprinkle chopped celery, fried garlic, fried shallots, sliced egg, squeezed lime and chilly sambal on top. Add in shallots, garlic, candlenuts, and peeled turmeric root. Take shallots, garlic, candlenuts, and turmeric root out and put everything into a food processor.

Steps to make Soto ayam (chicken and bean sprouts soup):

1. Heat 3 tablespoon oil and saute the ground spices, lemon grass and kaffir lime leaves until fragrant, then add the stock.
2. Continue to simmer over low heat about 15 minutes, add the chicken in the stock until tender.
3. Remove chicken, add little bit of water into the stock then taste. Set asides. Deef fry the chicken until crispy, then shred finely.
4. To serve: Arange glass noodles, been sprouts, chicken, spring onions, Chinese parsley and fried shallots in a bowl, and poring boiling stock over. Garnish with potato chips and boiled egg. Serve with sambal, sweet soy sauce and lime juice.
5. Note: you also can use shrimp crackers blended and put on the top of soup as Garnishing.
6. Done and ready to serve!

Add in the Spice Paste and stir with spatula back and forth until aromatic. Add in the chicken broth, coconut milk, lemongrass and water. Add in the chicken breast cubes. Rinse beans sprouts under hot water, let them drain out well. Fry the remainder of the onions in the oil until golden brown and crispy, and cut the peeled eggs into wedges.

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