Recipe of Award-winning Soto Ayam Lamongan / Indonesian Chicken Yellow Soup
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The number of servings that may be served to make Soto Ayam Lamongan / Indonesian Chicken Yellow Soup is 5 servings. So make sure that this portion is sufficient to serve for your self and the one that you love family.
Oh yes, just so as to add, the time needed to cook dinner Soto Ayam Lamongan / Indonesian Chicken Yellow Soup is estimated to be around 2 hours.
So, this time, let’s strive it, let’s differ Soto Ayam Lamongan / Indonesian Chicken Yellow Soup ourselves at house. Staying with simple components, this dish can present advantages in serving to to maintain the well being of our our bodies. You can make Soto Ayam Lamongan / Indonesian Chicken Yellow Soup using 28 materials type and 10 manufacturing steps. Here’s the right way to make the dish.
Soto Ayam or Chicken Yellow Soup with Prawn Crackers crumble. Soto Ayam Lamongan is originally from East Java, Indonesia. It is basically chicken soup but it is full of flavour from the chicken broth and the mixture of Asian spices.
So this is my version of Soto Ayam Lamongan.
Substances and spices that must be Make ready to make Soto Ayam Lamongan / Indonesian Chicken Yellow Soup:
- Ingredients A
- 1 whole chicken (medium)
- Or you can use any type of chicken pieces but don't use boneless chicken
- 1 lemon or lime
- Ingredients B
- 8 cloves garlic
- 1 big onion or you can use a few pieces of shallots
- 1 tbsp coriander seeds
- 5 pcs candlenuts
- 2 cm size ginger (thumb width)
- 5 cm size turmeric (finger width)
- Vegetable oil or Sunflower oil
- (please don't use olive oil)
- Ingredients C
- 4 cm size Galangal
- 2 pcs Lemongrass
- 15 pieces Lime leaves
- Ingredients D
- Celery (1 or 2 sticks)
- 1 leek
- Ingredients E
- Koya or Prawn Crackers crumble
- 4 cloves fried garlic
- 7 pcs fried prawn crackers
Instructions to make to make Soto Ayam Lamongan / Indonesian Chicken Yellow Soup
- Rub chicken with salt and lemon juice. Let it sit while you prepare the other ingredients.
- Blend all ingredients B until smooth.
- Boil some water in a huge pot which you will use to cook Soto, add all ingredients C. Do not put too much water, you can always add more during the cooking process. If you add too much in the beginning, you might end up with weak flavour of Soto.
- Rinse chicken with running warm water or pour hot water over the chicken.
- Put the chicken in the pot.
- Auté the blended Ingredients B until it becomes fragrant and the colour turns darker, the pale paste will turn to nice yellow colour.
- Add the cooked paste into the pot, and add half tbsp of salt. Simmer for 1 hour.
- Chop all ingredients D and add into the pot. Let it simmer again for another 15 minutes.
- Taste it before adding more salt and sugar, I don't usually add sugar because leek gives a lot of natural sweetness. You can add pepper if you like. Let Soto sit for half day to get stronger flavour.
- Koya is a type of condiment, originally from East Java. Slice garlic thinly and fry them until golden brown. Crush the fried garlic and fried prawn crackers until it becomes powder or crumble, add salt as you like.
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