Aceh Chicken Soto

Ingredients

• 1/2 country chicken, cut into 6 parts, wash clean, soak in lime salt, for 15 minutes, wash again
• 1 instant coconut milk 65 ml size, if you like thick coconut milk you can use 2 triangle boxes
• 2 scallions thinly sliced
• 5 long soup leaves / celery thinly sliced ​​2
• Fried onions for sprinkling
• Sliced ​​Tomatoes
• Soak bean sprouts in hot water, drain
• Lime (I happen to have limes)
• Chicken broth, salt, sugar

Ground spices

• 10 Bamer
• 5 Baput
• 5 grains of roasted hazelnut
• The tip of the little finger of turmeric
• 1/2 thumb ginger
• 1/2 tsp roasted cumin
• 1 tbsp finely coriander
• 1/2 tsp ground pepper

Cemplung Seasoning

• 5 bay leaves
• 2 lemongrass geprek
• 2 thumbs geprek galangal
• 6 pieces of orange leaf number 8
• 3 starlets
• 5 cardamom

How to Cook

• 1. Boil 1 chicken, discard the first broth
• 2. Boil 2 chickens, the boiling water is added to the salt, so it becomes a broth
• 3. Saute the ground spices, spices until fragrant
• 4. Put in the boiled chicken stock until the spices seep into the chicken
• 5. Enter the coconut milk, chicken stock, sugar, boil until boiling while adjusting the taste
• 6. Remove the chicken from the sauce, grate coarsely
• 7. How to serve:
• Prepare a bowl, enter the bean sprouts, shredded chicken, chopped tomatoes, give the sauce, sprinkle with spring onions/celery, fried onions
• 8. Soto Potato Chips
• ——————–
• For the sambal:
• Boiled red/green cayenne with tomatoes, garlic then blend in a blender, stir-fry in oil until fragrant, remove from heat

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