Saoto (or Soto Ayam in Indonesia) is more than just a soup – it's a complete meal. It consists of a clear, spicy broth and many toppings that everyone adds according to their taste. Key elements are the earthy flavor of turmeric and the refreshing aroma of lemongrass and galangal (Laos).
The soup has a festive character and is extremely filling due to its accompaniments such as rice and crispy potato shoestrings (Aardappel reepjes).
Wash the chicken and place it in a large pot with cold water. Bring to a boil and skim off the foam.
Add the onion, galangal, lemongrass (lightly bruise the stalks to release the aroma), turmeric, and salt.
Simmer slowly for 60–90 minutes until the chicken is tender and the broth is aromatic.
Remove the chicken from the broth, let it cool, de-bone the meat, and shred it into small pieces. Strain the broth and set aside.
Cook the rice, prepare the soybean sprouts (briefly blanch them in hot water), and fry 6 sunny-side-up eggs (Telur Ceplok).
Place a spoon of cooked rice, shredded chicken, and soybean sprouts into a deep bowl.
Top with a fried egg.
Pour the hot, clear Saoto broth over the ingredients.
Garnish with chopped celery leaves and serve with shrimp crackers (Kroepoek) or potato shoestrings and chili sauce (Sambal).