Enjoy this traditional Indonesian recipe from the team at the Anantara Seminyak Resort and Spa.
To prepare the Soto Ayam spice paste, heat oil in a medium-sized pot, add all ingredients, then cook on medium heat for 20-30 minutes or until all ingredients are cooked through.
To braise the chicken, add the chicken leg, stock and spice paste to a medium-sized pot and gently simmer for about 45 minutes or until meat is tender. Remove the chicken leg and strain the braising liquid.
Shred the meat from the chicken leg and set aside. Bring the braising liquid to a simmer and add the shredded chicken, cabbage, tomato, kaffir lime and simmer.
Transfer the soto ayam to two soup bowls and divide equally. Garnish with crispy shallots, boiled egg, prawn crackers and serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Find out more about Anantara resorts and their Spice Spoons cooking schools worldwide, at www.anantara.com
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