Banyuwangi Chicken Soto
Banyuwangi Chicken Soto
Ingredients
5 servings
Material 1:
- 500 gr chicken breast, clean it
- 2 cloves of garlic, geprek
- 2 pcs bay leaves
- 1 teaspoon salt
- 1 liter of water
Material 2 (soup):
- 250 gr chicken feet, clean
- 2 liters of water
- 4 tablespoons of orange leaves, divided by 2
- 2 lemongrass, geprek
- 2 pieces of green onion, cut into pieces
- 1 pcs tomatoes, cut into 4
- 1 teaspoon of chicken stock
- 1 teaspoon salt
- 1 teaspoon sugar
Ground spices :
➡️ 6 red onions
➡️ 4 cloves of garlic
➡️ 6 candlenuts
➡️ 2 cm ginger
➡️ 1 cm turmeric (I'm 1 teaspoon turmeric powder)
➡️ 1 teaspoon coarse salt
➡️ ¾ teaspoon ground pepper
Complement:
- Vermicelli boiled
- Potato chips
- Soto bean sprouts
- Chopped celery
- Fried onions
- Prawn crackers
- Sambal
Instructions
- Boil ingredients 1 for ± 15 minutes, remove and drain.
- Fried chicken until browned, remove from heat. After chilling thin slices, set aside
- Saute ground spices with lemongrass and 2 tablespoons of orange leaves until fragrant and cooked, remove from heat. Set aside
- Boil the claw until it boils, add the spices, 2 tablespoons of orange leaves, leeks, tomatoes, broth, salt and sugar, stir
- Let it boil again, taste test. Lift
- Arrange vermicelli, potato chips, fried onions, bean sprouts + celery (mixed) and sliced chicken in a bowl, flush with gravy. Serve with chili sauce and shrimp crackers