SOTO AYAM (Indonesian Style Chicken Soup)

Makes 8-10 servings. COOKING TIME – 20 MNTS


  1. 1 whole chicken
  2. 5 stalks green onions, finely sliced
  3. 2 Tbs. sweet soy sauce
  4. 1 tsp. vinegar
  5. vegetable oil
  6. 100 gram flour
  7. 150 ml water
  8. 200 gram beansprouts
  9. 150 gram crisp-fried potato chips
  10. 100 gram cellophane noodles, soaked briefly in hot water until softened and drained
  11. 5 hard-boiled eggs, quartered
  12. 2 Tbs. fried shallots
  13. 3 stalks flat-leaved parsley, finely sliced

Spice Paste Ingredients:

  1. 4 cm fresh ginger
  2. 10 small cloves of garlic
  3. 1 tsp. ground pepper
  4. salt to taste


  1. Put the chicken in a large pot covered with water and using medium high heat, bring it to a boil and until tender. Set aside 2 liter of the chicken broth.
  2. Bone the chicken and slice in 1×2 cm shreds. Stir-fry the chicken until it’s golden yellow and set aside.
  3. Fry the spice paste until fragrant with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling.
  4. Add the sliced spring onions, sweet soy sauce and vinegar. Stir well.
  5. Adjust the seasoning and simmer for a few minutes.
  6. To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
  7. To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shallots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of Sambal Soto.

Makes 8-10 servings.

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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