Soto ayam (1)

Soto ayam (1)

Chicken soup (delicate)

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
2 teaspoons salt
3 whole black peppercorns
1 celery stick
1 small onion
2 slices fresh ginger, bruised
2 garlic cloves, bruised
60g cellophane noodles
175g fresh bean sprouts, trimmed
2 hard-boiled eggs, peeled and chopped, to garnish
2 spring onions, thinly sliced, to garnish

Method

  1. Joint the chicken and put into a large saucepan with enough cold water to cover and add the salt, peppercorns, celery, onion, ginger and garlic. Bring to the boil, then reduce the heat to low, cover, and simmer for 35–45 minutes. Cool, then strain into a bowl. Remove and discard the skin and bones from the chicken and finely chop the meat. Set aside.
  2. Meanwhile, soak the cellophane noodles in hot water for 20 minutes and drain. Cook the noodles according to the packet instructions. Drain well and cut into short lengths.
  3. Just before serving, put the chicken broth and meat into a clean saucepan over medium–high heat and add the noodles, stirring until warmed through; adjust the seasoning, to taste.
  4. Put the bean sprouts into individual soup bowls and pour the boiling broth over the top. Garnish with the egg and spring onion and serve at once.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again