Lamongan Chicken Soto Recipe

Soto ayam Lamongan is a type of soto that developed in Lamongan Regency. The characteristic of East Javanese food is the use of koya powder as a complement. Koya is made from prawn crackers and fried garlic that are ground until smooth and into a powder. The addition of this koya powder makes the soto taste more savory. Lamongan chicken soup sauce is yellow because it is made from turmeric. Complementary side dishes for Soto Lamongan include fried tempeh, cakes, fried tofu, and crackers. The addition of chili sauce and lime adds to the taste of this culinary.

Lamongan Chicken Soto Recipe Ingredients:

2.500 ml of water. 1 free-range chicken, cut into four parts. The oil for frying. 2 cm galangal, bruised. 2 lemongrass stalks, bruised. 4 whole cloves. 1 tsp salt. 3 tbsp cooking oil. Ground spices: 8 red onions. 5 cloves of garlic. 2 cm turmeric, burn. 2 cm ginger, roasted. 5 pecans, roasted. 1 tsp coriander, roasted. 1/2 tsp ground pepper, roasted.

Complementary:

100 grams of vermicelli, brewed with hot water, drain. 150 grams of cabbage, finely sliced. 200 grams of bean sprouts, brewed with hot water, drain. 3 hard boiled eggs, cut into pieces. 2 tbsp sliced celery leaves. 2 tbsp sliced spring onions. 2 tbsp fried red onion. 2 tbsp sweet soy sauce. 2 limes, cut into pieces. Cayenne pepper sauce.

How to make Lamongan chicken soup:

Bring water to a boil, add chicken, galangal, lemongrass, cloves, and salt. Boil until chicken is tender, remove and set aside. Fry the chicken until golden brown, remove and shred and set aside. Heat oil, saute ground spices until fragrant. Enter the stir-fry spices into the broth. Cook until boiling then remove from heat. Prepare a serving bowl. Enter the vermicelli, cabbage, bean sprouts, pieces of boiled eggs, and chicken. Pour the hot soto sauce then complete with a sprinkling of celery, spring onions, and fried shallots. Serve hot with sweet soy sauce, lime wedges, and chili sauce.