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Mom Series: Soto Ayam
 Soto Ayam is an Indonesian chicken soup. Very traditional and very delicious. Basically it's a yellow lemony chicken broth eaten with rice and a load of condiments. Apart from maybe a couple hard to find ingredients, depending on where you live, it is actually really simple to make. This Mom classic might trump all others. I don't think anyone has ever disliked my Mom's Soto Ayam. Native Indonesians ask for the recipe because it is so good. Even when I started the "Mom Series" recipes I started to get requests for the Soto Ayam. Now believe it or not but Mom was a little apprehensive at first to blast her revered Soto Ayam secrets across the world wide web. I told her that if I post it will never be lost and generations from now our family can still make the best Soto Ayam ever. So here we go. (Note: All ingredients and quantities are as per Mom's recipe, however I did change the cooking technique very very slightly). Recipe: (Serves 5-6) 4-5 lb whole chicken 4 cloves garlic 1 onion medium sized rough chop 2 kemiri nuts or candle nuts (macadamia nut can be used as a substitute) (optional) 1 large stock lemon grass 2 inches ginger cut or broken into 2 or 3 chunks 4 fresh kaffir lime leaves (kinda optional) 1 tbsp turmeric powder 1 beef bouillon cube 2 tbsp canola oil salt to taste  Remove skin and halve the chicken. Chop skin in to quarter sized pieces and dry with paper towel and salt liberally. Using a food processor puree kemiri, onion, and garlic. Heat a dutch oven or soup pot to high and add canola oil and chicken skin. Render the skin for 2 - 3 minutes and remove. (If you want chicken cracklings as a condiment reserve the rendered skin, deep fry at high heat 375 degrees F until crispy brown).  Add puree and stir, scraping up all the chicken bits stuck to the bottom of the pan. Cook until the puree begins to stick to the bottom of the pan. Then add turmeric, ginger, kaffir lime leaves, lemon grass, and bouillon cube and cook for about a minute. Salt chicken liberally and add to the pot. Then add water until chicken in completely immersed. Turn heat down to a simmer once the water has come to a boil. Simmer until the chicken easily pulls away from the bone, about 1 hour .  Remove chicken from the soup. When chicken is cooled pull all the meat from the bones. (At this point the soup is done. It is your choice to serve the chicken separately as a condiment or add it back to the chicken. Mom always adds it back to the soup. I think it's better because the meat stays nice and moist.)  Add chicken back into the pot and add salt to taste.  Now Soto Ayam isn't Soto Ayam without the condiments. The condiments in a way make or break the soup. They add texture, flavor, and heat. Beside rice and sambal, every family in Indonesia has their own favorite combo of condiments. Below is a list of our family favorites. Condiments: cooked jasmine rice celery small chop (optional) celery leaves rough chop green onions small chop (optional) hard boiled eggs peeled and quartered fried red onions (buy at any oriental supermarket) fried garlic (buy at any oriental supermarket) (optional) bean sprouts lemons quartered chicken cracklings (optional) sambal oelek  Place all the condiments on a big platter next to the soup. Then assemble with all or non of the condiments. Any way you like it. That is how it is traditionally served. Make it! Eat it! Enjoy!  related searches : Mom
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