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Soto Ayam Malaysia – Spiced Chicken Soup with Rice Cubes
You may know soto ayam from Indonesia, but in Malaysia the soup tastes different. The cooks there put cinnamon, star anise, cloves and cardamom in the broth and fry a paste of turmeric, galangal and fennel. The bowl gets cubes of pressed rice called nasi impit, plus shredded chicken and bean sprouts. At the table you season to taste with sambal kicap, made from sweet soy sauce and chili.
Soto Ayam Malaysia – Spiced Chicken Soup with Rice Cubes
Laura Chen
4
1 hour 30 minutes
1 hour 15 minutes
590
Malaysian
Soup
You cook Malaysian soto ayam with cinnamon, star anise, cloves and cardamom in the broth and serve it over cubes of pressed rice (nasi impit). Indonesian soto ayam is more yellow and comes with glass noodles and koya powder. In Malaysia you put sambal kicap made from sweet soy sauce and chili on the table.
Ingredients
For the pressed rice:
- 200 g jasmine rice
- 450 ml water
For the broth:
- 1.2 kg bone-in chicken thighs
- 2.5 l water
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 3 cardamom pods, lightly crushed
- 2 stalks lemongrass, lightly crushed
- 2 tsp salt
For the spice paste:
- 6 shallots
- 4 garlic cloves
- 3 cm ginger
- 3 cm galangal (Thai ginger)
- 2 cm fresh turmeric or 1 tsp ground turmeric
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp white peppercorns
- 2 tbsp vegetable oil
To serve:
- 100 g bean sprouts
- 4 tbsp kecap manis (sweet soy sauce)
- 3 red bird's eye chilies, chopped
- 1 tbsp lime juice
- 3 tbsp fried onions
- 2 scallions, sliced into rings
Instructions
- Cook the rice with 450 ml of water, covered, for 20 minutes, until very soft. Mash it hot with a spoon until the grains break open, press it 3 cm thick into an oiled pan, cover with foil and weigh it down. Let it cool for at least 1 hour.
- Put the chicken thighs on with 2.5 l of water and bring to a boil. Skim off the foam for 5 minutes.
- Add the cinnamon, star anise, cloves, cardamom, lemongrass and salt and simmer the broth gently for 45 minutes.
- Toast the coriander, fennel, cumin and pepper in a dry pan for 2 minutes, until fragrant, and grind them. Blend them with the shallots, garlic, ginger, galangal and turmeric into a paste.
- Fry the paste in the oil over medium heat for 8 minutes, until the oil separates and it no longer smells of raw onion. Stir it into the broth and simmer for another 15 minutes.
- Lift out the chicken, pull the meat from the skin and bones and season the broth with salt.
- Stir the kecap manis, chilies and lime juice into a sambal kicap.
- Blanch the bean sprouts in the broth for 30 seconds. Cut the pressed rice into 2 cm cubes.
- Divide the rice cubes, chicken and sprouts among 4 bowls and pour the boiling hot broth over them. Sprinkle with the fried onions and scallions and serve with the sambal kicap.
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