Soto ajam (indonesian chicken soup)

Name: soto ajam (indonesian chicken soup)
Cook time: 25 min
Total time: 70 min
Yield: 6
Cuisine: Indonesian
Ingredients: 4 toe garlic; 5 cm fresh ginger; 1 stem chilled lemongrass lemongrass; 1 whole chicken approx. 1.5 kg; 2 liter tap water; 1 chicken broth tablet; 1 el sunflower oil; 200 g pandan rice; 6 medium sized egg; 40 g fresh celery; 125 g bean sprouts; 1 lemon; 100 g baked onions tray

Soto ajam (Indonesian chicken soup)

Ingredients

Directions

Crush the cloves of garlic. Peel the ginger and cut into large pieces. Cut the lemongrass stalk into pieces.
Put the chicken in a large pan, pour in the water and add the garlic, ginger, lemongrass and stock cube.
Bring to the boil and let it boil for 45 minutes with the lid on the pan over low heat. Season with salt and pepper.
Take the chicken out of the pan. Strain the stock so that you can remove the large pieces.
Remove the skin from the chicken after it has cooled down and use 2 forks to cut off the meat. Put the chicken meat back in the broth.
Cut the rest of the garlic into slices. Heat the oil and fry the garlic until golden brown.
Boil the rice according to the instructions on the package.
Boil the eggs hard in about 8 minutes, frighten and peel. Halve the eggs. Put some rice, celery, bean sprouts, garlic and an egg in each soup plate.
Pour the hot broth on it. Cut the lemon into wedges. Sprinkle the soup with the fried onions and squeeze a lemon wedge above each plate.