a website that collects, searches, creates, and shares thousands of Indonesian home-cooked recipes every day. Daily cooking just got easier and more fun!
Make the Broth: Heat the water to a boil, add the chicken, and bring it to a boil again. Remove any floating foam to keep the broth clear. Add the tied scallions, cook on low heat for 30 minutes until the broth is fragrant and the chicken is cooked through.
Stir in the ground spices. Heat oil, saute ground spices until fragrant. Enter the bay leaves, lime leaves, ginger, galangal, lemongrass, and nutmeg, stir-fry briefly.
Add the seasonings to the broth. Add salt, sugar, and powdered stock, adjust the taste.
Remove the chicken from the broth, fry briefly until slightly browned.
Shredded chicken. Use a fork if it's too hot, or slice with a knife.
Prepare complementary materials. Brew soun with hot water until soft, drain.
Boil the bean sprouts for a while, drain.
Chop the tomatoes and slice the celery for sprinkling.
Serving: Arrange the rice in a bowl, put the vermicelli, bean sprouts, tomato slices, and shredded chicken on top. Flush with hot soto sauce.
Sprinkle with fried garlic and celery slices. Ready to be enjoyed with chili sauce and lime juice. Clear chicken soup is ready to be served with chili sauce and lime juice.
1. Do not skip the process of boiling the chicken 2 times and make sure to discard the first cooking water. So that the soto broth is not cloudy and smells fishy.
Post a Comment for "Clear Chicken Soto Recipe"