Javanese Chicken Soup (Saoto)
In 1863 after the abolition of slavery in Suriname, Javanese people arrived as contract workers. They brought this soup with them and it has been a staple ever since.
This soup can be enjoyed as an appetizer or starter, or with a side of steamed rice as a main dish. The garnishes are a lengthy list, and optional. Variations will be served with any number of toppings. Since Suriname is a melting pot of many ethnicities, there are many ways to vary the ingredients in this soup. It’s sometimes called Blauwgrond soup, referring to the neighborhood where it is often sold as a late night after-party or movie snack or meal.
Ingredients 17
2 chicken legs, whole, marylands, thigh and leg connected
950 ml water
5 cm galangal root, piece, peeled, sliced into 1 cm (1⁄2 in) rounds
4 garlic cloves, finely chopped
1 yellow onion, quartered
1 stalk lemongrass, outer leaves removed, bottom 10 cm (4 in) only, cut into thirds
1 Indonesian bay leaf
5 allspice berries, whole
1 tsp freshly ground black pepper
1 whole habanero (scotch bonnet pepper)
240 ml vegetable oil, for frying
50 ‒ 100 g bean thread vermicelli, glass or cellophane noodles
6 hard-boiled eggs, large
300 g bean sprouts
120 g green cabbage, shredded
1 rib celery, stalk, thinly sliced into half moons
salt, to taste
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Method 5
Place the , or chicken stock, , , , , , and in a large pot over a medium–high heat. Bring to the boil, then immediately reduce the heat to a very low simmer and simmer gently for 20 minutes, or until the chicken is cooked through, a thermometer reads 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken run clear.
Add the whole habanero or scotch bonnet pepper to the soup and cook for a few minutes until tender. Remove and use to make sambal condiment (see below).
Meanwhile, heat the in a large pot over a high heat until shimmering or until it reads 180°C (350°F) on a thermometer. Working in batches, carefully add the to the hot oil and deep-fry, stirring and flipping until puffed and crisp, then remove and drain on a plate lined with paper towel. Season the fried noodles with salt and set aside.
When the is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Add the meat to the soup. Season the soup with salt and freshly ground black pepper.
Serve the soup with garnishes of a , , , , and sambal.
Jenn Louis' tips
To make Sambal (Spicy Soy Sauce)
Boil the whole pepper for a short time in the soup (see above), then remove the chili from the broth and finely chop it with 1 garlic clove before adding 1 tablespoon sugar and 75ml soy sauce. Store in an airtight container in the refrigerator for up to 1 week.
