Recipe for making “Soto Ayam,” a famous Indonesian chicken soup known for its rich and flavorful yellow

Ingredients:

1. Main Ingredients:
   • 1 whole chicken, cut into pieces
   • 2 liters of water
   • 2 stalks of lemongrass, bruised
   • 3 kaffir lime leaves
   • 2 bay leaves
   • 1 piece of galangal, bruised
   • Salt to taste
   • Pepper to taste
   • Sugar to taste
2. Ground Spices:
   • 5 cloves of garlic
   • 8 shallots
   • 3 cm turmeric, roasted
   • 2 cm ginger
   • 4 candlenuts, roasted
3. Garnishes:
   • 100 grams bean sprouts, blanched
   • 2 boiled eggs, halved
   • 2 spring onions, thinly sliced
   • 2 stalks of celery, thinly sliced
   • Fried shallots
   • Lime wedges
   • Spicy chili sauce
   • Glass noodles, soaked in hot water
   • Crackers or emping (melinjo crackers)

Instructions:

1. Boil the Chicken:
   • Boil the chicken in water until it reaches a rolling boil. Skim off any impurities that float to the surface to keep the broth clear.
2. Sauté the Spices:
   • Sauté the ground spices together with the lemongrass, kaffir lime leaves, bay leaves, and galangal until fragrant and cooked through.
3. Make the Broth:
   • Add the sautéed spices to the boiling chicken. Stir well.
   • Add salt, pepper, and sugar to taste. Cook until the chicken is tender and the spices have infused the broth. Remove the chicken, shred the meat, and return it to the broth.
4. Serving:
   • In serving bowls, arrange the glass noodles, bean sprouts, and shredded chicken.
   • Pour the hot soto broth over the top.
   • Sprinkle with spring onions, celery, and fried shallots.
   • Serve with garnishes such as boiled eggs, lime wedges, spicy chili sauce, and crackers or emping.