Spicy Soto Ayam Goreng with Sambal
Spicy Soto Ayam Goreng with Sambal
Ingredients
For the Soto Ayam
- 1 whole chicken, about 2 1/2 pounds
- 8 cups water
- 2 stalks lemongrass, smashed
- 1 inch galangal, sliced
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 1/4 cup vegetable oil, for frying
For the Soto Ayam Spice Paste (Bumbu Halus)
- 6 shallots
- 4 garlic cloves
- 1 inch turmeric, fresh or 1 teaspoon ground
- 1 inch ginger
- 3 candlenuts, toasted
- 1 teaspoon coriander powder
- 1/2 teaspoon white pepper
For the Sambal
- 10 red chilies, deseeded for less heat, or to taste
- 5 bird's eye chilies, or to taste
- 2 shallots
- 1 garlic clove
- 1/2 tomato, medium, roughly chopped
- 1/2 teaspoon shrimp paste (terasi), toasted
- 1 tablespoon lime juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil, for sautéing
For Serving
- 4 ounces rice vermicelli, cooked according to package directions
- 2 hard-boiled eggs, halved
- 1/4 cup fried shallots
- 2 tablespoons celery leaves, chopped
- 1 lime, cut into wedges
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare the chicken: Rinse the whole chicken thoroughly. In a large pot, combine the chicken and 8 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any impurities that rise to the surface. Remove the chicken from the broth and set aside to cool. Reserve the chicken broth.
⏱️ 35 min
- 2
While the chicken cools, prepare the spice paste: In a food processor or with a mortar and pestle, blend or grind the shallots, garlic, turmeric, ginger, toasted candlenuts, coriander powder, and white pepper into a smooth paste.
⏱️ 10 min
- 3
Sauté the spice paste: Heat 1/4 cup of vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil separates from the paste.
⏱️ 7 min
- 4
Add aromatics to the broth: Add the lemongrass, galangal, kaffir lime leaves, and bay leaves to the sautéed spice paste. Stir for 1 minute until fragrant.
⏱️ 1 min
- 5
Combine with broth: Pour the reserved chicken broth into the pot with the spice paste and aromatics. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld. Season with salt and sugar to taste.
⏱️ 20 min
- 6
Prepare the fried chicken: Once the cooked chicken is cool enough to handle, shred the meat from the bones. Heat a separate pan with enough vegetable oil for shallow frying over medium-high heat. Fry the shredded chicken until golden brown and crispy. This is your 'ayam goreng' component. Drain on paper towels.
⏱️ 10 min
- 7
Prepare the sambal: In a food processor or with a mortar and pestle, blend or grind the red chilies, bird's eye chilies, shallots, garlic, tomato, and toasted shrimp paste into a coarse paste. Heat 2 tablespoons of vegetable oil in a small pan over medium heat. Sauté the sambal paste for 5-7 minutes until fragrant and slightly darkened. Stir in the lime juice, salt, and sugar. Cook for another 1-2 minutes. Set aside.
⏱️ 15 min
- 8
Assemble the Soto Ayam: Divide the cooked rice vermicelli among serving bowls. Top with a generous portion of the fried shredded chicken. Ladle hot soto broth over the chicken and vermicelli. Garnish each bowl with hard-boiled egg halves, fried shallots, and chopped celery leaves. Serve immediately with lime wedges, steamed rice, and the spicy sambal on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Soto Ayam Goreng with Sambal
For the Soto Ayam
- 1 whole chicken, about 2 1/2 pounds
- 8 cups water
- 2 stalks lemongrass, smashed
- 1 inch galangal, sliced
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 1/4 cup vegetable oil, for frying
For the Soto Ayam Spice Paste (Bumbu Halus)
- 6 shallots
- 4 garlic cloves
- 1 inch turmeric, fresh or 1 teaspoon ground
- 1 inch ginger
- 3 candlenuts, toasted
- 1 teaspoon coriander powder
- 1/2 teaspoon white pepper
For the Sambal
- 10 red chilies, deseeded for less heat, or to taste
- 5 bird's eye chilies, or to taste
- 2 shallots
- 1 garlic clove
- 1/2 tomato, medium, roughly chopped
- 1/2 teaspoon shrimp paste (terasi), toasted
- 1 tablespoon lime juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil, for sautéing
For Serving
- 4 ounces rice vermicelli, cooked according to package directions
- 2 hard-boiled eggs, halved
- 1/4 cup fried shallots
- 2 tablespoons celery leaves, chopped
- 1 lime, cut into wedges
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare the chicken: Rinse the whole chicken thoroughly. In a large pot, combine the chicken and 8 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any impurities that rise to the surface. Remove the chicken from the broth and set aside to cool. Reserve the chicken broth.
⏱️ 35 min - 2
While the chicken cools, prepare the spice paste: In a food processor or with a mortar and pestle, blend or grind the shallots, garlic, turmeric, ginger, toasted candlenuts, coriander powder, and white pepper into a smooth paste.
⏱️ 10 min - 3
Sauté the spice paste: Heat 1/4 cup of vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil separates from the paste.
⏱️ 7 min - 4
Add aromatics to the broth: Add the lemongrass, galangal, kaffir lime leaves, and bay leaves to the sautéed spice paste. Stir for 1 minute until fragrant.
⏱️ 1 min - 5
Combine with broth: Pour the reserved chicken broth into the pot with the spice paste and aromatics. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld. Season with salt and sugar to taste.
⏱️ 20 min - 6
Prepare the fried chicken: Once the cooked chicken is cool enough to handle, shred the meat from the bones. Heat a separate pan with enough vegetable oil for shallow frying over medium-high heat. Fry the shredded chicken until golden brown and crispy. This is your 'ayam goreng' component. Drain on paper towels.
⏱️ 10 min - 7
Prepare the sambal: In a food processor or with a mortar and pestle, blend or grind the red chilies, bird's eye chilies, shallots, garlic, tomato, and toasted shrimp paste into a coarse paste. Heat 2 tablespoons of vegetable oil in a small pan over medium heat. Sauté the sambal paste for 5-7 minutes until fragrant and slightly darkened. Stir in the lime juice, salt, and sugar. Cook for another 1-2 minutes. Set aside.
⏱️ 15 min - 8
Assemble the Soto Ayam: Divide the cooked rice vermicelli among serving bowls. Top with a generous portion of the fried shredded chicken. Ladle hot soto broth over the chicken and vermicelli. Garnish each bowl with hard-boiled egg halves, fried shallots, and chopped celery leaves. Serve immediately with lime wedges, steamed rice, and the spicy sambal on the side.
⏱️ 5 min