Soto Ayam, like any other chicken soup, is truly a humble dish and a comfort food. But to make this dish from scratch, you need patience because you can't make it in a flash like stir-fried dishes. While you extract the goodness from the chicken and spices (coriander, clove, cardamom, star anise), you need to work on potato-beef paties aka bergedel or pergedel daging -a wonderful dutch addition to this fabulous soup of Indonesian origin. This bergedel is very similar to Japanese style croquette minus bread crumbs. I used to buy freshly deep fried beef&potato croquettes from a meat vendor when I was a kid for a snack -brings back good memories.
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