Soto Ayam with Rice

Ingredients

Quantities are for one portion.

• 200 mlchicken stock
• 150 gchicken breast
• salt and pepper to taste
• 1onion, minced
• 70 gwhite rice
• 1 tspground turmeric
• 1 tbspsambal oelek
• 1egg
• 50 gcabbage, finely shredded
• 2garlic cloves, minced

Method

1. Hard-boil the egg in a small pot, peel it, halve it, and set it aside.
2. Cook the dry white rice in salted water until tender and fluffy. Place the cooked rice directly into a serving bowl.
3. Simmer the chicken breast in the chicken stock alongside the minced onion, garlic, turmeric, salt, and pepper until fully cooked.
4. Remove the cooked chicken breast from the broth and shred it finely using two forks.
5. Return the shredded chicken to the yellow broth and keep it warm.
6. Arrange the finely shredded cabbage and the boiled egg halves over the rice in the bowl.
7. Ladle the hot, spiced chicken soup generously over the rice and serve with sambal oelek on the side for heat.