Thokohmakan

Soto Ayam [Pressure cooker recipe]

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For Raya celebration this year, we cooked Soto Ayam!

Soto Ayam (chicken soup) is a Malaysian/Indonesian soup dish cooked with chicken and spices. Soto ayam can be served with rice noodles (bihun) or nasi impit (compressed rice).

Our version is inspired by the Johor variety, and is served with nasi impit, begedil (potato fritters), peanuts, fried shallots and a side of sambal kicap. This soto dish is usually served during Raya festivities or for gathering with family and friends. 

Our recipe does not contain turmeric or coconut milk, with the flavours mainly coming from chicken essence and spices. 

  • Mix all the elements together for an explosion of flavours!

This dish is so good! Every element just works so well together. The broth is already flavourful and comforting on its own, but the addition of crisp beansprouts, begedil, peanuts and shallots just elevates the dish to another level. 

  • Sambal kicap is an essential to go with soto ayam

For an added sweet-spicy kick, the sambal kicap is a must! 

This dish is indeed a labour of love – as you’ll need to cook the begedil first (see previous post here for recipe), and prepare the garnish, before bringing all the elements together! But it’s so worth it, as everyone will go for second helpings!

KEY TIPS:
* Divide the workload by cooking the begedil and other garnish the day before.
* We opt to cook the soup via pressure cooker to extract all the flavours from the chicken with the least amount of time. 
* Use chicken parts with bones (we like drumsticks), and add a cube of chicken stock for a more flavourful broth. 

  • Heat up dry spices until fragrant
  • Grind spices…
  • … and place into a tea bag.
  • Fried shallots, nasi impit, peanuts and begedil were cooked earlier
  • Ingredients for soup
  • Remove chicken and tear meat into small pieces
  • Make sambal kicap…
  • … while waiting for soup to be ready
  • Blanch bean sprouts…
  • … and noodles.
  • Time to assemble the dish!
  • Enjoy!
Soto Ayam [Pressure cooker recipe]
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Soto Ayam [Pressure cooker recipe]

Recipe by ThoKoh MakanCourse: Lunch, DinnerCuisine: Malay, IndonesianDifficulty: Intermediate
Servings

10

servings
Prep time

4

hours 
Cooking time

1

hour 

Here’s our soto ayam dish inspired by the Johor variety. Perfect dish for large gatherings.

Ingredients

  • 200g cooked nasi impit (about 10 pieces) and/or 

  • 200g  bihun rice noodles, soaked and blanched in hot water for 30 seconds 

  • Soup spices

  • 1 cinnamon stick

  • 3 star anise 

  • 1 tsp black peppercorns 

  • 1 tsp white peppercorns

  • 1 tsp coriander seeds

  • 1 tsp fennel seeds 

  • 1 tsp cumin seeds

  • 3 cardamoms

  • 3 cloves

  • Soup ingredients

  • 1.2kg chicken with bones (preferably drumsticks, thighs, and some breast meat)

  • 2-inch ginger, sliced 

  • 4 garlic cloves, peeled 

  • 2 litre water 

  • 4 tsp salt 

  • 1 chicken stock cube (optional) 

  • Garnish

  • 400g beansprouts, blanched in hot water for 10 seconds 

  • 1 bunch of coriander leaves, chopped  

  • 300g fried peanuts 

  • 1/2 cup fried shallots 

  • 8-10 fried begedil daging (see recipe here)

  • Sambal kicap condiment

  • 3 garlic cloves, minced

  • 3 fresh shallots, minced 

  • 1 tbsp fried shallots 

  • 2 cili padi, cut with seeds removed 

  • 4 tbsp kicap manis 

  • 1 tsp light soy sauce 

  • 1 tsp sugar

  • 1 tsp salt 

  • 1 tsp sesame oil

  • juice from 1 limau kasturi (calamansi)

Directions

  • Prepare garnish ahead of time
  • Cook begedil (see recipe here). Fry shallots and peanuts separately (the day before if possible). 
  • You may also cook the nasi impit and/or soak bihun and prepare the sambal kicap condiments ahead of time. 
  • To cook fried shallots, mince 8-10 shallots and fry in oil until light golden brown and slightly crisp. Do not burn the shallots or it will taste bitter. Fried shallots will be used for soto garnish and sambal kicap (it’s also used to make begedil). 
  • Also, fry raw peanuts with skin until light brown. Season with salt if you like. 
  • Pressure cooker soup
  • Fry all the soup spices briefly without oil in a pan until fragrant. 
  • Place the spices in a pestle and mortar and roughly grind them.
  • Place spices in a teabag. This is to ensure that the soup remains clear. 
  • Add the chicken, spice bag, ginger, garlic and salt into the pressure cooker. Add 2 litres of water. Add a cube of chicken stock if you like. 
  • Pressure cook for 20 minutes. Allow for pressure to naturally release if possible. 
  • After pressure cooking is done, remove chicken from the pot. Tear meat into small pieces and place in a serving dish. 
  • Taste soup and add salt if needed.
  • Time to assemble!
  • To assemble, place nasi impit or blanched bihun into a serving bowl. 
  • Add begedil, beansprouts and some chicken. 
  • Pour in some chicken soup, and finally garnish with peanuts, fried shallots, coriander leaves, and sambal kicap. Enjoy!
  • To make sambal kicap
  • Roughly grind minced shallots, garlic and chill in a pestle and mortar.
  • Place the grinded ingredients into a serving bowl and add the remaining ingredients. Mix well.

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