Soto ayam with smoked chicken
Recipe
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20 minutes
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135 minutes
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155 minutes
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4 persons
Soto ayam on the Big Green Egg? What a great idea! First smoke the chicken (ayam) on your kamado, then make the stock and grill the vegetables. In this Indonesian recipe, the leeks are cooked ‘caveman style’, but you can also choose to grill them. The basis for the stock is a ‘boemboe’: a fragrant spice paste that is at the heart of many Indonesian dishes. Do you like it a bit spicier? Then grind a red chilli into the boemboe as well. If you have one, use a Half Cast Iron Grid to grill the pointed cabbage. This makes it easier for you to reach the leeks on the charcoal.
INGREDIENTS
Soto ayam
- 4 chicken thigh fillets
- 3 stalks of lemongrass
- 3 tbsp olive oil
- 3 salam leaves
- 8 small djeroek poeroet leaves
- 50 ml coconut milk
- 1 l vegetable stock
- 2 slices of organic lemon, 1 cm thick
- 2 tbsp ketjap manis (sweet Indonesian soy sauce)
- 2 eggs
- 1 nest of rice vermicelli
- 40 g bean sprouts
- 2 leeks
- ½ pointed cabbage
- 4 tbsp fried onions
- sambal oelek (optional)
Boemboe
- 1 onion
- 6 shallots
- 3 cloves of garlic
- 5 cm ginger root
- 5 cm galangal
- 50 ml coconut milk
- 1 tbsp turmeric
- 1 tbsp palm sugar
- 1 tsp salt
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to 200ºC.
METHOD
- Sprinkle a handful of apple or cherry wood chips onto the glowing charcoal, place the Heat Deflector with a Drip Tray on top and position the Stainless Steel Grid inside the Big Green Egg. Place the chicken thigh fillets on the grid, close the lid of the kamado and smoke the chicken thigh fillets for 20–30 minutes until they reach a core temperature of 72ºC. You can measure this with a core thermometer. Placing the Heat Deflector will cause the temperature of the kamado to drop by 40–50ºC; adjust it to 160ºC.
- Meanwhile, for the boemboe, peel the onion, shallots and garlic. Peel the ginger and galangal and chop these ingredients into rough pieces. Place all the ingredients for the boemboe in a food processor or small blender and blend until smooth.
- Remove the chicken thigh fillets from the kamado, set them aside and leave to cool.
- Remove the grid, the Drip Tray and the Heat Deflector, then replace the grid. Place the Cast Iron Dutch Oven on the grid, close the lid of the kamado and preheat the pan for about 10 minutes. Meanwhile, bruise the lemongrass and tie a knot in each stalk.
- Pour 1 tablespoon of olive oil into the Dutch oven and add the boemboe, lemongrass, salam leaves and djeroek poeroet. Fry the boemboe gently for 20–30 minutes; stir occasionally and close the lid of the kamado after each stir.
- Stir the coconut milk and vegetable stock into the boemboe and taste the stock. If you find it too strong, you can add a little more stock. Leave to simmer gently for about 30 minutes. After 15 minutes, squeeze the lemon slices over the stock and add the slices and ketjap manis.
- Meanwhile, shred the chicken, place it in a small bowl and spoon some of the stock over it to flavour the chicken. Set aside. Boil the eggs for 7–8 minutes until medium-hard and cook the mihoen according to the instructions on the packet. Plunge the eggs into cold water. Place the bean sprouts in a small bowl, pour boiling water over them and leave for 1 minute. Transfer the bean sprouts to a colander and rinse under cold running water. Drain and set aside.
- Trim the green tops and roots from the leeks. Rinse the leeks thoroughly and pat them dry. Remove the pan of stock from the kamado and place the lid on top to keep the stock warm. Remove the grid, place the leeks on the glowing charcoal and place the Cast Iron Grid into the Big Green Egg. Close the lid, heat to 180ºC and preheat the grid for 10 minutes while the leeks cook ‘caveman style’. Turn the leeks occasionally until they are done. Meanwhile, cut the half pointed cabbage into 4 wedges.
- Remove the leeks from the kamado and leave them to cool slightly. Coat the pointed cabbage quarters with the remaining olive oil. Place them on the grid and grill the pointed cabbage for approx. 4 minutes. Turn the quarters over and grill for a further 4 minutes. Close the lid of the kamado after each step.
- Remove the pointed cabbage from the Big Green Egg and cut the quarters into pieces. Peel off the charred outer layer of the leeks and cut them into pieces too. Peel the eggs and cut them in half lengthwise. Remove the lemongrass, salam leaves, djeroek poeroet and lemon from the stock.
- Divide the rice vermicelli, bean sprouts, pointed cabbage, leeks and shredded chicken among the plates and place half an egg on each plate. Carefully ladle the stock over the top and sprinkle with the fried onion. If you like your soto ayam spicy, add a spoonful of sambal.
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