Indonesian Lamongan Chicken Soto Recipe

Lamongan chicken Soto is famous for its tasty, refreshing broth. You can practice this menu at home for the family. Not only savory, but this yellow soup also offers unparalleled pleasure when juxtaposed with warm rice and sambal.
If you usually eat Lamongan typical chicken soup in restaurants or street vendors, this time we make it ourselves, first we choose native chicken as the main ingredient. Use whole chicken so you can get savory broth from chicken bones. Make sure you use low heat when boiling the chicken so the broth comes out perfectly and the chicken meat is tender evenly.
One more thing that is typical of this menu is the aroma and color of the broth. The secret turns out to come from roasted turmeric. Wash turmeric thoroughly, bake on the stove until the skin changes color, peel turmeric, and then you puree with other seasonings. This burned turmeric turns out to give a distinctive aroma while giving a bright yellow color to the soup of Soto.

Indonesian Lamongan Chicken Soto Recipe

process: 60 minutes

servings: 3 people

cooking time: 45 minutes

ingredients

• 1 animal (700 g) native chicken
• 2.5 L of water
• 5 pieces of orange leaf
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 lemongrass stems, bruised
• 2 cm galangal, bruised
• 2 tablespoons of oil, for sauteing
• 300 ml of oil, for frying

Ground spices

• 12 red onions
• 8 cloves of garlic
• 2 cm ginger
• 3 cm roasted turmeric
• 4 candlenuts
• 1 tablespoon fried garlic
• 1 tablespoon fried shallots

Complementary seasoning

• 50 grams of dried sun, poured warm water, drain
• 2 tomatoes, roughly cut
• 2 celery stems, finely chopped
• 3 boiled chicken eggs, sliced
• 200 grams of cabbage, finely sliced cayenne sauce

How to make

1. In a pan, boil water and chicken over low heat. Cook until the chicken is cooked and tender. Strain the broth and set aside.
2. Heat the oil, fry the chicken until browned. Shreds.
3. In the pan, boil the stock again until it boils.
4. Heat oil, saute ground spices, lemongrass, galangal, and orange leaves until fragrant.
5. Pour the stir-fried spices, salt, sugar, and Light Sweet Soy Sauce into the broth stew. Cook until boiling.
6. Arrange the supplementary ingredients in the bowl, except the chili sauce. Give shredded chicken, flush with soup. Serve while warm.