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How to Cook Soto Ayam: Indonesia Golden Comfort Food

• 1 Whole Chicken (or 1 kg chicken pieces, bone-in). The bones are essential for a good stock.
• 5 Liters Water.

• 8 cloves
• 5 cloves
• 3 cm Turmeric (Kunyit), roasted or peeled.
• 2 cm
• 4 pieces Candlenut (Kemiri), toasted.
• 1 tsp White pepper powder.
• 1 tsp Coriander seeds.

• 3 stalks Lemongrass, bruised.
• 5 pieces Kaffir lime leaves (Daun Jeruk), tear slightly to release aroma.
• 3 pieces Indonesian Bay leaves (Daun Salam).
• 2 cm Galangal (Lengkuas), bruised.
• Salt & Sugar to taste.

• 5 pieces Shrimp Crackers (Kerupuk Udang), fried.
• 1 tbsp Fried Garlic.
• Instructions: Crush these two ingredients together in a mortar/pestle or blender until it becomes a fine powder.

1. Boil water in a large pot. Add the chicken.
2. Let it boil for 5 minutes, then skim off any grey foam that floats to the surface to keep the soup clear.
3. Turn the heat down to medium and let it simmer.

1. In a frying pan, heat 3 tablespoons of oil.
2. Add the blended spice paste along with the lemongrass, galangal, lime leaves, and bay leaves.
3. Stir-fry until the color deepens and the oil starts to separate from the spice paste. The aroma should be very fragrant.

1. Transfer the sautéed spices into the pot with the boiling chicken.
2. Add salt and a pinch of sugar.
3. Simmer on low heat for at least 45 minutes to 1 hour until the chicken is tender and the broth is rich.
4. Taste the soup. It should be savory with a strong turmeric note.

1. Remove the chicken pieces from the pot.
2. Once cool enough to handle, shred the meat into small strips.
3. (Optional) You can briefly deep-fry the chicken pieces before shredding them for extra texture, but this is not strictly necessary.
4. Return the bones to the pot if you want to keep developing the flavor, but keep the meat separate for serving.

1. The Base: Place a serving of steamed rice or rice cakes (Lontong) in a bowl.
2. The Noodles: Add a handful of soaked glass noodles (Soun).
3. The Crunch: Add shredded cabbage.
4. The Protein: Top with the shredded chicken and a slice of boiled egg.
5. The Broth: Ladle the piping hot yellow soup over everything.
6. The Finale:
   • Sprinkle a generous amount of Koya Powder (this thickens the soup and adds umami).
   • Add fresh celery leaves and fried shallots.
   • Squeeze fresh Lime juice (Jeruk Nipis) over the top—this acidity is crucial to balance the flavors!