RCI-ND.004.0030.001
Saoto (Soto Ayam)
Saoto (Soto Ayam) from the Recidemia collection
Prep40 min
Cook50 min
Total90 min
Servings4
Difficultyadvanced
Ingredients
- (two) quarts water. saoto2 unit
- (one) lbs chicken breast1 unit
- (nine) oz white vermicelli9 unit
- (two) big cloves of garlic2 unit
- (two) normal potatoes2 unit
- (two) dry daun salam leaves2 unit
- .18 oz dry or fresh laos0 unit
- (nine) oz bean sprouts9 unit
- (two) twigs soup greens for the sweet taste2 unit
- .07 oz black or white pepper0 unit
- 1 unit
- (three) grains pimiento3 unit
- 4 unit
- (one) fresh or dry twig lemon grass1 unit
- .35 oz ketjap (sweet or salt soy sauce)0 unit
- 4 unit
- 1 unit
- 1 unit
Method
1
Bring two quarts of water to a boil in a large pot, then add the chicken breast, onion, garlic cloves, daun salam leaves, lemongrass, and laos. Simmer for 25-30 minutes until the chicken is cooked through.
30 minutes
2
Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the solids.
5 minutes
3
Peel and cut the potatoes into small cubes. Add the potatoes to the strained broth and cook for 10-12 minutes until tender.
12 minutes
4
Boil water in a separate pot and cook the white vermicelli according to package directions, then drain and set aside.
5
Hard-boil the eggs in a separate pot for 8-10 minutes, then cool, peel, and cut in half lengthwise.
10 minutes
6
Add the shredded chicken, chicken bouillon cubes, ketjap, black or white pepper, and salt to the broth with potatoes. Stir well to combine and simmer for 2-3 minutes.
3 minutes
7
Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and set aside.
2 minutes
8
Heat vegetable or corn oil in a small pan and fry the pimiento grains until fragrant, about 1 minute, then set aside.
1 minutes
9
Top each bowl with bean sprouts, hard-boiled egg halves, fried pimiento grains, and soup greens. Serve immediately while hot.