Pacitan Soto Recipe

Ingredients

• Chicken, cut into 4 parts - 1 tail
• Bay leaf - 3 pieces
• Citrus leaves - 3 pieces
• Lemongrass - 2 sticks
• Galangal - 1 segment
• Ginger - 1 segment
• Leeks - 2 sticks
• Salt - 1 tbsp
• Sugar - 1 tbsp
• Broth powder - 1 tbsp
• Water - 3 liters
• Right amount of oil
• Ground spices:
• Garlic - 8 cloves
• Shallots - 8 cloves
• Candlenut - 5 grains
• Turmeric - 1 segment
• Pepper - 1/2 tbsp
• Complementary:
• Vermicelli, brew warm water then drain - to taste
• Bean sprouts - to taste
• Cabbage, thinly sliced ​​- to taste
• Peanuts, fried and drained - to taste
• Celery, finely chopped - to taste
• Fried onion - to taste
• Purchase ingredients and cooking utensils

Plans

• Wash the chicken, then cut it into 4 parts.
• In a saucepan, boil chicken with water until tender. Let the stew remain on the stove over low heat. Set aside.
• Heat some oil. Saute ground spices until fragrant.
• Enter the bay leaf, lime leaf, lemon grass, galangal, ginger, leek, salt, sugar, and powdered stock. Saute again until cooked. Lift.
• Pour the stir-fried spices into the chicken stew. Stir well and cook again until boiling. Turn off the heat then remove the chicken pieces and drain.
• Fry the chicken until it turns yellow and brown. Shred the chicken and set aside.
• Fry the vermicelli until it blooms then remove and drain.
• Serving: Arrange the fried vermicelli in the bottom of a serving bowl. Give bean sprouts, sliced ​​cabbage, shredded chicken, and fried peanuts. Sprinkle with celery and fried onions. Flush with soto sauce. Ready to be served.
• Soto will be more savory if you use free-range chicken.

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