Lamongan Chicken Soto
Lamongan Chicken Soto
Ingredients
- 250 gr chicken breast
- 2 chicken eggs
- 1 handful of cabbage
- 1 handful of bean sprouts
- 1/2 chip of vermicelli
- 1 stalk of onion
- 1 celery stick
- 1 lime fruit
- To taste fried onions
- Enough water
- 1 lemongrass stalk
- 2 pieces of orange leaf
Ground spices:
- 5 cloves of shallot
- 3 cloves of garlic
- 1 ginger finger segment
- 1 turmeric finger segment
- 2 candlenuts
- To taste sugar, salt and pepper powder
Sambal Soto:
- 2 cloves of garlic
- 1/2 hazelnut
- 1 large red chili
- 5 cayenne peppers
- Salt and sugar
Instructions
- Boil chicken. Discard the cooking water first. Then boil again until it boils.
- Blend the seasoning. Then stir-fry with lemon leaves and lemon grass until fragrant and cooked.
- Enter the seasoning into the chicken stew. Cook until it boils and the seasoning absorbs.
- Take chicken. Drain well. Fried until browned. Then shreds.
- Boil the eggs until cooked. Then peel.
- Soak vermicelli until fluffy. Clean the sprouts and flush the hot water briefly. Slice the cabbage and flush the hot water briefly.
- Sambal: Boil red chili and cayenne pepper. Fried garlic and hazelnut. Then rub with sugar and salt.
- Take a bowl. Give rice. Arrange chicken, bean sprouts, cabbage, vermicelli, leeks and celery. Flush with soto sauce. Give eggs and lime slices on top. Then give a sprinkling of fried onions. Serve with soto sauce.