How to Cook Sup Ayam

How to Cook Sup Ayam

Serves: 2

Preparation time: 10 mins + 1 hour (inactive)

Cooking time: 30 mins

Ingredients needed to make Sup Ayam:

  • 1 ½ lb chicken breast
  • 3 oz bean thread vermicelli, soaked in water at room temperature to soften
  • 2 potatoes, boiled, peeled and chopped into wedges
  • 1 spring onion salt, chopped
  • ½ cup shallots, sliced
  • 1 medium onion, sliced
  • 4 garlic cloves
  • 1 ½’’ fresh ginger root
  • 3 tbsp fresh cilantro leaves, chopped
  • 2 hard-boiled eggs, sliced into wedges
  • 1 cinnamon stick
  • 6 green cardamom pods
  • 6 cloves
  • 2 tsp turmeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp pepper powder
  • 3 lemongrass stalks, bruised
  • 6 + ½ cups water
  • 3 tbsp vegetable oil
  • Salt to taste

Cooking instructions for Sup Ayam:

  • Pound the garlic and ginger together in mortar and pestle, into a fine paste.
  • Toss the ground spices together until well combined and stir in ½ cup water until they form a smooth paste.
  • Rub this paste all over the chicken and marinate for an hour.
  • Drizzle oil in a pot and heat it over slow flame.
  • Throw in the shallots and stir fry until they turn crispy golden brown.
  • Transfer them to a plate, lined with paper towels to soak away excess grease and set aside.
  • Stir fry the onions in the same pot until they caramelize slightly and become fragrant.
  • Place the marinated chicken into the pot and drop the lemon grass and whole spices into it.
  • Fill it up with 5 cups of water and bring the mixture to a boil.
  • Lower the heat and simmer the soup for about half an hour.
  • Transfer the chicken into a bowl and set aside until cool enough to handle.
  • Pull it with your hands into fine shreds and set aside.
  • Meanwhile, adjust the seasonings in the soup and keep it warm over slow heat.
  • Boil some water in another pot and drop the vermicelli in it.
  • Blanche it for a minute before draining it out.
  • Pile it up in serving bowls and top it up with the shredded chicken.
  • Add the potato and egg wedges to each bowl, along with a couple of tsp of cilantro and spring onions.
  • Ladle the soup over the piled-up ensemble and sprinkle the crispy-fried shallots on top.
  • Serve steaming hot.

Image credit: Wikimedia Commons


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