Soto Ayam

The following is a guide for using our rempah. However, preferences tend to differ for every household so feel free to make tweaks accordingly!

INGREDIENTS

• Chicken (whole or bone-in parts): 1 kg
• Jeya Spices Soto Ayam Paste: 250 g(contains ginger, garlic, shallots, lemongrass, and spice powders)
• Cooking oil: 3 tbsp
• Water or chicken stock: 2.5–3 litres
• Salt: to taste
• Sugar: ½–1 tsp (optional)
• Kaffir lime leaves: 3–4 pcs (optional)
• Lemongrass (bruised): 1 stalk (optional)

INSTRUCTIONS

1. Prepare Chicken: Clean chicken and cut into large pieces. Optional: blanch briefly for clearer soup.
2. Sauté Paste: Heat oil in a pot and sauté the Soto Ayam paste for 3–5 minutes until fragrant.
3. Simmer Soup: Add chicken, water or stock, kaffir lime leaves, and lemongrass. Bring to a boil, then simmer gently for 30–40 minutes.
4. Season: Add salt and sugar to taste. 
5. Shred Chicken: Remove chicken, shred meat, discard bones, and put aside

SERVING SUGGESTIONS

• Place preferred amount of shredded chicken in your bowl
• Serve hot over blanched bean sprouts
• Garnish with fried shallots, spring onions, and coriander or Chinese parsley
• Serve with lime wedges and sambal on the side
• Enjoy with rice, lontong, or noodles

CHEF NOTES

For richer flavour, replace part of the water with chicken stock. Avoid aggressive boiling for a clear, fragrant broth.

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