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Javanese Style Chicken Soup (Soto Ayam)

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Chicken Soup

From all popular treatments to fight the head chill, a bowl of hearty chicken soup must be the winner's hands. The spread of that is the belief in the healing power of Chicken Soup "Jewish penicillin"-that scientists have actually taken in the laboratory for testing.

One of these studies, conducted in 2000 by Dr. Steven Raynard (Lung expert from Nebraska), found the characteristics anti-inflammatory of many ingredients of chicken soup that helped me relieve the symptoms of the cold by reducing congestion.

While these studies cannot be considered conclusive, they add weight to the demands of grandmothers over the centuries.

At least for those who suffer from cold, the soup provides moisturizing and also contains nutrient ingredients that are good cooked next easy to digest. Chicken soup, however, has an extra benefit. Chicken protein provides a abundant source of cysteine-chemically amino acid similar to the medication known as acetylcyrine, which can be clearly mucus.

A bowl of chickens is properly prepared and will also contain gelatin extracted from collagen in chickens. Gelatin exutes The velvety fabric and adds a rich flavor to the base of the stock. It is also a source of hydrogens; compounds that attract gastric juices and stimulate digestion.

Here are some other ways to add enhanced immunity to chicken soup:
A pinch of turmeric adds to claims related to the enhancement of immunity from chicken soup.


In traditional herbal medicine, garlic is used to prevent and treat colds, flu, cough and parasite ejection. The Alsinine compound is the main biologically active ingredient of garlic and is largely responsible for its antibacterial activity. It becomes active when the garlic is crushed or chewed and the alsinine compound is exposed to the Yinaz enzyme. For this reason, garlic is the best consumed fresh, with minimal cooking. Finely cut or put through a garlic press will help to achieve its full spectrum of benefits.


Ginger contains a number of immune enhancement features that can add an extra kick to your bowl of soup. Jendrasa, which is based in fresh ginger, includes anti-inflammatory and anti bacterial properties that can restrain the symptoms associated with colds. Fresh Ginger also has a unique ability-which means that it can create heat throughout the body, as well as sweating, which often provides relief after the onset of the cold.


Turmeric is a public immune system reinforced by its high antioxidant capacity. Recent research also suggests that it possesses strong anti-inflammatory properties that can help reduce the symptoms associated with colds and flu. Tormirich also contains a unique immunoglobulin catalyst, which can help in the process of healing the body.

A note about chickens.

Find a free bird range that is fairly small in size. Smaller birds contain more skin, bone and connective tissue, which will lead to richer broth with more flavor. There are a few extra chicken feet, some necks or even some small planks will also add to the mouth rich jelly feel.


  • Half of chicken or 2 thighs of chicken meat
  • 2 boiled eggs, peeled and quartered
  • 2 potatoes, thinly sliced and fried to make crisps potatoes
  • 2 cm Galangal (Laos/Lengkuas) or 1 tsp of Galangal powder
  • 1 Lemon Grass (Sereh/Serai), chopped or 2 tsp of Lemon grass powder
  • Salt to taste or 1 block/cube chicken seasoning mixture/chicken bouillon (Maggi or Knorr block)
  • Pepper to taste
  • 3 cloves of garlic, thinly sliced and fried to give more taste
  • 2 Celery leafs, sliced
  • 1 Lime
  • 1 Spring onion, finally chopped (optional)
  • Fried Shallots to garnish
  • 5 cups water
  • Poyah

Spice Paste :
  • 3 Shallots
  • 4 cloves of Garlic
  • 1 cm of fresh Ginger
  • 2 tsp of Turmeric
  • 5 Candlenuts (Kemiri), or substitute with 6 Almonds


  1. Simmer chicken in water until tender.
  2. Heat 1 Tbs. vegetable oil in a wok with medium heat; stir fry the paste for a minute or two until fragrant.
  3. Then put lemongrass, galangal, pepper, salt and the fried paste into the chicken stock. Cook covered over medium heat for 25 minutes. Meanwhile, add the celery leafs and the fried garlic (crushed it into small pieces). Turn off the heating and let the chicken inside for about 15 minutes to absorb the flavour. Take the chicken out and let it cool off. Then fried a bit to make it a bit crunchy. When it's cool off, remove the meat from its bones and thinly slice it into bite-size pieces and discard the bones.
  4. To serve, you can do in 2 ways, either :
  5. put the Soto into individual soup bowls. Add some of the shredded chicken and eggs, top with crisps potatoes and garnish with poyah and fried shallots. Eat it with plain rice (nasi putih). Serve with sambal soto if you like it spicy.
  6. Prepare plain rice (nasi putih) in plate, then chicken, cabbage or soya bean (if you like), crisps potatoes and eggs. Then pour with hot chicken broth from soto and squeeze it with lime juice. And top add poyah and fried shallots.
  7. Poyah is a powder made from shrimp cracker (krupuk udang), blend together with fried garlic and a pinch of salt. You can make it by yourself.

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