Soto Ayam is basically chicken soup. I can eat it anytime of the day. Sometimes, I order it with noodles, sometimes as plain as it is. There’s something about the galangal, lemon grass and garlic that resonates in the taste of the soup.
A typical Singaporean dish, what makes this different from your normal Chicken soup is that they fry it with aromatics such as star anise and cinnamon then simmer it till the chicken’s tender and all the oils from the spices been rendered to the soup.
When I cook it at home, I don’t put a lot of turmeric, just a pinch to add color. You can let go of it if you’re not a fan of yellow-colored food. Last night, we were at the hawker center in Chinatown and I decided to eat Soto Ayam. It’s been raining and it would be nice to eat soup.
I was so hungry that I ordered ketupat with my soup. I wasn’t even half way with my soup and I’m already perspiring. It was the combination of spicy and hot that makes this dish heartwarmingly good. I eat the chicken last, because it wasn’t really that interesting for me. I like the crunchiness of the bean sprouts. They also put a generous amount of lontong (Rice cakes).
They don’t cook them with the soup, they blanch them separately and just put them as toppings. I also love the fried garlic on top. I want my egg a little bit runny in the middle. But Singaporeans usually serve Soto Ayam with hard-boiled eggs.
When my mom cooks this at home, it takes at least 2 days before she serves it to us. She could use chicken stock that’s being sold in the supermarkets but she insists on doing it the traditional way. She’s also fond of doing her own stock. That’s why when you open our freezer at home you’ll see liters of frozen stocks.
Soto Ayam is one of my favorite foods in Singapore. I don’t think I’ll ever get tired of eating it.
A typical Singaporean dish, what makes this different from your normal Chicken soup is that they fry it with aromatics such as star anise and cinnamon then simmer it till the chicken’s tender and all the oils from the spices been rendered to the soup.
When I cook it at home, I don’t put a lot of turmeric, just a pinch to add color. You can let go of it if you’re not a fan of yellow-colored food. Last night, we were at the hawker center in Chinatown and I decided to eat Soto Ayam. It’s been raining and it would be nice to eat soup.
I was so hungry that I ordered ketupat with my soup. I wasn’t even half way with my soup and I’m already perspiring. It was the combination of spicy and hot that makes this dish heartwarmingly good. I eat the chicken last, because it wasn’t really that interesting for me. I like the crunchiness of the bean sprouts. They also put a generous amount of lontong (Rice cakes).
They don’t cook them with the soup, they blanch them separately and just put them as toppings. I also love the fried garlic on top. I want my egg a little bit runny in the middle. But Singaporeans usually serve Soto Ayam with hard-boiled eggs.
When my mom cooks this at home, it takes at least 2 days before she serves it to us. She could use chicken stock that’s being sold in the supermarkets but she insists on doing it the traditional way. She’s also fond of doing her own stock. That’s why when you open our freezer at home you’ll see liters of frozen stocks.
Soto Ayam is one of my favorite foods in Singapore. I don’t think I’ll ever get tired of eating it.
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