Chicken Soto And What Does Soto Seasoning Consists Of

What Does Soto Seasoning Consists of?

Soto fine seasoning: 5 cm of turmeric. 4 pecans. 5 cm ginger. 1/2 teaspoon pepper. 5 cloves of red onion. 9 cloves of garlic. salt to taste. enough sugar.

Steps for Making Chicken Soto?

How to make water boil, boil free-range chicken with galangal and bay leaves. cook until chicken is tender. Remove chicken, fry half dry, shred the meat. saute garlic, turmeric, candlenut, ginger with 1 tablespoon of cooking oil until fragrant. prepare a serving bowl, set the vermicelli, shredded chicken, bean sprouts.

Soto Ayam goes with what side dish?

To make it even more delicious, soto can be enjoyed with a variety of selected side dishes. 10 recipes for side dishes to accompany soto, it's good to make mussel satay. potato cakes. 3. intestine satay. fried lung. quail egg satay. 6. Mendoan tempeh. 7. know bacem. satay liver gizzard. other items•

Where Does Soto Come From?

The history of Soto in Indonesia The history of Soto reveals that this culinary originates from China. a book entitled, Nusa Jawa: Cross Culture, Denys Lombard discusses the origin of Soto. there it is mentioned that soto comes from china which is known as caudo or jau to.

Ingredients

– 1/2 free-range chicken breast
– 1.5 liters of water
– 4 lime leaves
– 4 bay leaves
– 2 segments of geprek galangal
– 1 segment of crushed ginger
– 2 stalks of lemongrass geprek
– 2 tbsp salt
– 1 tbsp sugar
– 2 tbsp cooking oil

Ground spices

– 7 cloves of garlic
– 11 cloves of red onion
– 5 hazelnuts
– 1 piece of ginger
– 3 segments of turmeric
– 1 tsp coriander powder
– 1 tsp pepper powder

Complementary

- Bean sprouts
– Sliced cabbage
– Soun brewed hot water
– Slice celery
- Fried onions
- Lime
- Chilli sauce

How to Cook

1. Boil the chicken to remove the odor and blood.
2. Saute ground spices until completely cooked. Enter the lime leaves, galangal, lemongrass, until fragrant. Add the water then the chicken.
3. Add salt and sugar. Cook until chicken is tender. Remove the chicken. Drain . Wait cold. Thinly sliced or shredded chicken.
4. The gravy should recede. Add water to the surface again, bring to a boil. Add scallions. Taste correction.
5. Serving: In a bowl, arrange bean sprouts, cabbage, vermicelli, sliced/shredded chicken, celery. Flush with hot soto sauce. Sprinkle fried onions, chili sauce, kucuri lime. Serve.