Soto ayam
This noodle soup is one of the hallmarks of Indonesian cuisine: the word soto means soup, and ayam means chicken, collectively “chicken soup”. But not everything is so simple: many countries have influenced the cuisine of Indonesia, which lies at the crossroads of trade routes. Likewise, this soup is a real intertwining of gastronomic traditions: it has Chinese noodles, characteristic of Indian dishes, turmeric, and yellow nut butter with spices, akin to colorful Thai curries. A chef from Indonesia Octavian Royce, a participant of the gastronomic forum "Gastronomic Roads of the Great Silk Road" (Astrakhan, July 2017), shared with us the recipe for soto ayam.
- 900 g chicken fillet
- 2 l of water
- 3 pcs. (3 sticks) Lemon Grass Herbs
- 1.5 tsp salts
- 0.5 tsp ground white pepper
- 1 tbsp. sugar
- 8 lime leaves
- 2 tbsp. l. vegetable oil
- 5 kukui nuts (for lack of pecans)
- a large pinch of turmeric
- 4 shallots
- 6 cloves of garlic
- 2 cm ginger root
- 50 g funchose noodles, pre-soaked in warm water
- 2 sticks of celery
- 3 hard-boiled eggs
- 1 small bunch of green onions
- 100 g cabbage
- 1 lime