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Soto Ayam Bali

9. Soto Ayam Bali

Image & Recipe Credit : asianinspirations

Ingredients

Main Ingredients

  • 1 kg Chicken thighs (skinless, bone in)
  • 2.5 L Chicken stock
  • 3 tsp Valcom Lemongrass
  • 2 tsp Valcom Kaffir Lime Leaves
  • 5 Curry leaves
  • 1 tsp Salt
  • 1 tbsp Oil
  • 200 g Glass noodles
  • 4 Eggs (hard boiled, peeled and sliced in half)
  • 4 cups Bean sprouts (blanched in boiling water for 15 secs, then drained, rinsed in cold water and cooled)
  • � cup Chinese celery leaves (shredded)
  • 2 tbsp Fried shallots
  • Prawn crackers
  • Sambal oelek
  • Lime wedges
  • ABC Sweet Soy Sauce

Spice Paste

  • 2-3 large French shallots (peeled and sliced)
  • 5 fat cloves Of Garlic (peeled and sliced)
  • 2.5 cm Knob of fresh ginger (peeled and sliced)
  • 2.5 cm Piece of galangal (peeled and sliced)
  • 2 cm Finger of fresh turmeric (peeled and sliced) or 1 tsp turmeric powder
  • 5 Candlenuts (roasted and chopped)
  • 3-5 Bird�s eye chillies (sliced)
  • 1 tsp Palm sugar (grated)
  • 1 tsp Salt
  • � tsp Crushed black pepper
  • � cup Water

Instructions

To Prep

  • Combine all the ingredients in a food processor to make the spice paste.
  • Process to a fine paste, stopping to scrape down occasionally. Add a little more water if it is too dry.
  • Boil the glass noodles for 1 min, then plunged into an ice bath to stop the cooking, and drain.

To Cook

  • Heat the oil in a pressure cooker pot.
  • Add the spice paste, lemongrass, kaffir lime leaves and curry leaves. Stir over medium heat until fragrant, for about 3 mins.
  • Pour the chicken stock into the spice paste. Bring it to a boil.
  • Add the chicken pieces and bring to a simmer. Place the lid on the pressure cooker and cook at 12-15 psi for 10 mins.
  • Turn off the heat and keep the lid on. Allow the pressure cooker to cool for 10 mins.
  • Remove and discard the lemongrass, kaffir lime leaves and curry leaves from the stock.
  • Next, remove the chicken from the stock and discard the bones. Finely shred the meat by hand. Set aside.
  • Place individual serves of glass noodles, shredded chicken, bean sprouts and celery leaves into individual serving bowls.
  • Ladle over the hot chicken stock.
  • Squeeze over some fresh lime juice and garnish with fried shallots and hard-boiled egg halves.
  • Serve immediately, with sambal oelek, kecap manis and prawn crackers on the side.