Soto Ceker Recipe
Soto Ceker is one of the freshest menu choices to be enjoyed at lunch, even when the weather is cold. When processed and cooked properly, chicken feet become tender and super delicious! Chicken feet are also rich in protein and gelatin which is good for children. Come on, make soup claws at home with this practical recipe.
Ingredients
- Chicken feet - 500 grams
- Galangal, bruised - 3 cm
- Lemongrass, bruised - 2 sticks
- Bay leaf - 3 pieces
- Citrus leaves, remove bone leaves - 6 pieces
- Spring onions, sliced - 2 stalks
- Celery leaves, sliced - 1 stalk
- Salt - 1.5 tsp
- Pepper powder - 1/2 tsp
- Chicken stock powder - 1 tsp
- Water - 1.5 liters
- Oil, for frying - to taste
- Ground spices:
- Garlic - 3 cloves
- Shallots - 8 grains
- Ginger - 2 cm
- Turmeric - 2 cm
- Candlenut - 2 grains
- Complementary:
- Soun, boiled - to taste
- Cabbage, boiled - to taste
- Bean sprouts, boiled - to taste
- Eggs, boiled - to taste
- Fried onions - to taste
- See Mother's Recipe Version
Plans
- Boil the claws with a little water until all the dirt comes out. Remove and wash the claws until clean. Rinse then drain.
- Boil the claws again with 1.5 liters of water, bay leaf, and powdered stock until tender. Set aside.
- Heat some oil. Saute ground spices with galangal, lemon grass, and lime leaves until fragrant. Remove and then enter the stir fry in the claw stew.
- Add the scallions, celery, salt, and ground pepper in the leg stew. Stir well then continue to cook until boiling. Correction taste. Turn off the fire.
- Arrange the vermicelli, cabbage, and bean sprouts in a serving bowl. Pour the soto sauce along with the chicken feet. Add sliced eggs and a sprinkling of fried onions.
- Ready to be served.
- 1. The claws must be boiled twice so that the sauce is clear and does not smell rancid.
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