Malaysian Soto Ayam

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Simmer the chicken in the water until cooked through; remove it, shred the meat, and reserve the broth.

Ingredients quick view

1 whole chicken, about 3 pounds

10 cups water

6 shallots

4 garlic cloves

4 candlenuts

1 inch ginger

1 inch galangal, bruised

2 lemongrass stalks, bruised

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon ground turmeric

2 tablespoons neutral oil

8 ounces rice vermicelli, soaked and drained

2 cups bean sprouts, briefly blanched

4 potato begedil

Fried shallots, sliced scallions, cilantro, lime wedges, and sambal kicap

Fry the spice paste until it loses its raw smell before adding it to the broth.

Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.

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