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


  1. Boil ingredients 1 for ± 15 minutes, remove and drain.
  2. Fried chicken until browned, remove from heat. After chilling thin slices, set aside
  3. Saute ground spices with lemongrass and 2 tablespoons of orange leaves until fragrant and cooked, remove from heat. Set aside
  4. Boil the claw until it boils, add the spices, 2 tablespoons of orange leaves, leeks, tomatoes, broth, salt and sugar, stir
  5. Let it boil again, taste test. Lift
  6. 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



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