Learning > Recipes

Soto Ayam (Spiced Chicken Soup)


Singapore Silver Pages


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No. of Servings: 10


Serving size: 250 ml




1. Water 3 litres


2. Bean sprout 100 gm


3. Shallot 10 gm


4. Garlic 5 gm


5. Ginger 20 gm


6. Turmeric powder 10 gm


7. Cloves 5 pcs


8. Star anise 5 pcs


9. Cumin (Jintan) 10 gm


10. Coriander seed (Ketumbar) 10 gm


11. Nutmeg powder 5 gm


12. Pepper 10 gm


13. Cinnamon stick 2 pcs


14. Salt 15 gm


15. Sugar 10 gm


16. Chicken powder 20 gm


17. Whole chicken, cut into 2 kg quarters


18. Fried shallot (bawang goreng)


19. Coriander leaf, shredded


20. Lime, halved


21. Chilli padi, ground




1. Heat water up in pot, blanch bean sprouts and set aside for later use.


2. Add all ingredients, except chicken, into water to boil for 20 minutes.


3. Add chicken into pot and simmer for 40 minutes.


4. Once chicken is cooked, remove it and shred the chicken meat.


5. Portion shredded chicken and bean sprouts into individual bowls before portioning out the soup.


6. Dish is now ready to be served with fried shallots and coriander leaves. Add lime and chilli padi to suit individual taste.


Source: Singapore Silver Pages, an initiative by the Agency for Integrated Care. Reproduced with permission.



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