> Soto Lamongan Chicken <
Ingredients
1/2 cut chicken 3
2 lemongrass stalks
5 orange leaves
1 segment of ginger fry
1 segment galangal
1/4 teaspoon nutmeg powder
1 rough leek
1 celery stick, conclude
Seasoning Puree:
6 cloves of red onion
4 cloves garlic
1 cm turmeric
3 candlenuts
1/2 tbsp coriander
1/2 teaspoon ground pepper
Flavoring (me: skip)
Complementary:
1/2 bks of soun, soak d hot water
3 boiled eggs
Sufficient cabbage iris fine
1 handful of bean sprouts, soak d hot water
Sufficient fried onion
1 spring onion and finely sliced celery
Lime
Koya:
3 pcs of fried shrimp crackers
3 cloves of thinly sliced garlic and fried
Me: add 1 tablespoon fried ebi
Step
Boil water boiled chicken input 10 minutes ago dispose of water and boil again new water input chicken with chives and celery. Boil with small fire until the chicken is tender. Boil with small fire so that the broth is clear broth. Then remove the leeks and celery leaves.
Saute the finer spices, until the fragrance. Add nutmeg, galangal, lime leaves, lemongrass and ginger to stir until wilted and then pour into the broth. Reheat the broth add spring onions, sugar, flavorings and salt. Cook until seasoning permeates, remove chicken drain and fry and suwir2
Making koya: finely mashed all koya ingredients.
Presentation: the input of soun at the base of the bowl and cabbage and bean sprouts, celery leaves, chicken suwir and eggs. Flush with soup soto. Sprinkle with fried onions and koya.
