Things to know about Soto Ayam Lamongan Recipe
“Soto Lamongan” is a variation of the Indonesian chicken soup that originated in the city Lamongan, in East Java. It is one of the more unique variants of the dish due to the presence of “Koya” powder that is not available on other types of Soto. Because of this, this chicken dish is filled to the brim with umami from the spices used to make the broth, the chicken (free-ranged), and the Koya powder. This dish is similar to other types of Soto in terms of the cooking process and thus is simple and easy to cook. The warm soup is a must-have choice when you’re feeling under the weather. The blend of spices revitalizes your energy and is sure to bring a smile to your face. This is the type of dish you would want to enjoy when you want to relax.
Appetizing Traditional Indonesian Chicken Soup from Lamongan, East Java. Authentic Recipe of Soto Ayam Lamongan.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 pc Chicken Free-range, divided into 4
- 2 sticks Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass Bruised
- ½ thumb Fresh Ginger Root Bruised and peeled
- ½ thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 2 pcs Bay Leaf
- 4 pcs Kaffir Lime Leaf
- 1½ tbsp Salt
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 300 grams (10.58 oz) Vermicelli Pasta Boiled
- ½ head Cabbage Medium, shred
- 4 pcs Egg Boiled
- 2 sticks Spring Onion – Scallion – Green Onion Thinly sliced
- 1 stick Celery
- 100 grams (3.53 oz) Crispy Fried Shallot
- 2000 ml (67.63 floz) Water
- 8 cloves Garlic
- 8 pcs Shallot Onion
- 5 pcs Candlenut Roasted
- 1 thumb Turmeric – Curcuma Longa Roasted
- ½ tsp Ground White Pepper Powder
- 1 tsp Coriander Seed
- 1 tbsp Vegetable Oil For grinding
- 3 tbsp Vegetable Oil For frying
- 5 cloves Garlic
- 15 pcs Crispy Fried Shallot
- ¼ tsp Salt
- Heat up a non-stick pan and roast the candlenut and turmeric until fragrant.
- Remove the skin of the garlic.
- Into a food processor, add all the ingredients along with the vegetable oil, and blend until a smooth consistency.
- Into a non-stick pan, add vegetable oil, and fry the blended spices until fragrant. Set aside.
- Divide the chicken into 4 equal pieces, and boil in high heat for 5 minutes to remove the scum.
- Into a stock pot, add 2 liters of water, and place the chicken, along with the lemongrass, ginger, galangal, bay leaves, and kaffir lime leaves.
- Bring the pot to a boil, reduce the heat and simmer for 20-45 minutes or until the chicken becomes tender.
- Remove the chicken from the pot.
- Into the stock pot, add the blended spices and mix until incorporated thoroughly.
- Season with salt and sugar to taste, bring to a boil, and set aside.
- Into a large wok or a deep-frying pan, add a large amount of oil and bring it to heat.
- Fry the chicken until golden brown, place in a cooling rack and shred the chicken meat. Set aside.
- Thinly slice the garlic, and fry until golden brown.
- Into a food processor or a mortar and pestle, add the fried garlic along with the fried shrimp cracker and crush together into a powder.
- Season to taste with salt, and the Koya is ready to use.
Serving the Soto
- Into a serving bowl, add vermicelli and cabbage, shredded chicken, boiled egg (halved), green onion, celery, crispy fried shallots, and top off with a generous serving of Koya powder.
- Pour the stock into the bowl, and the dish is ready.
The Soto Lamongan is best served with sambal, key lime juice, and sweet soy sauce. Another optional addition would be chicken feet, chicken skin, and Perkedel.
— Specific Atributes of This Recipe:
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