Soto ajam – Indonesian chicken soup

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Easy recipe for Indonesian soto ajam made with chicken legs cooked in broth, served with rice, noodles, egg and celery


for it:


 Boil the chicken for about 1.5 hours with the water and the stock cube. Remove the chicken from the stock and reserve the stock. Remove the meat from the chicken and remove the bones.
 Now put a little bit of oil in a frying pan. Finely chop the onion. Fry it with the minced garlic until translucent. Add the chicken pieces. Stir fry the bumbu for 2 minutes. Add the stock and a little extra water if needed. Bring to a gentle boil and let it simmer for at least 20 minutes.

 Meanwhile, cook the potatoes for about 15 minutes, the eggs for about 8 minutes and the rice for 10 minutes. Then peel the eggs. Also cook the noodles for a few minutes. Cut the eggs in half and the potatoes into slices. Serve the eggs, bean sprouts, potatoes, noodles and celery on a plate or platter.
 Spoon the rice into a bowl or deep plate and choose your garnish from the plate. Pour over the hot chicken stock. Serve the soto ajam with fried onions, sambal, sweet soy sauce and/or prawn crackers.

 Tip: if you prefer not to use bone-in chicken, use chicken thighs. In the photo you can see which bumbu I used (bought at AH) but you can also take a different brand of bumbu or make it yourself.
 This recipe is gluten-free provided the broth and bumbu are also gluten-free.


Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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