Chicken Soto Cooking Recipe

3 tablespoons

1/2

1

Ingredients to sauté (a):

5 cm

5

5

3

3

Grind ingredients to paste (b):

10

5

2 tablespoons

1.5 cm

1.5 cm

To serve with:

250 gm

8

2

Bird's-eye chilies sauce:

10

margarine

steamed chicken, cut into pieces

chicken stock cube, dissolve in a cup of water

salt and sugar to taste

cinnamon stick

cloves

cardomon seeds

shallots, sliced

star anise

shallots

pips garlic

coriander seeds

ginger

turmeric

bean sprouts, tailed and scalded in boiled water for 1 minute

shallots, sliced and fried crisp in oil

stalks spring onions, chopped

bird's eye chilies, pounded and combined with

3 tablespoons light soy sauce

1. To prepare rice cakes (nasi himpit):

        - Wash rice, drain and place in a rice cooker.

        - Add water and a pinch of salt, cook until rice is done.

        - Compress rice into a dish and press a cover firmly over it.

        - Refrigerate overnight.

        - Slice into 2.5 cm cubes and leave aside

1. Heat margarine.

2. Add ingredients (a) and sauté until fragrant.

3. Add steamed chicken and chicken stock.

4. Stir well.

5. Add ingredients (b) and mix thoroughly.

6. Allow to simmer for 10-15 minutes and season to taste.

7. Remove.

8. To serve, place rice cakes in a bowl and garnish with bean sprouts, fried shallots and spring onions.

9. Top with chicken soto and serve bird's-eye chilies sauce.

Serves 3-4