Soto Ayam Lamongan
Hidangan tradisional · Indonesian
A classic and aromatic Soto Ayam from Lamongan, East Java, featuring tender shredded chicken in a rich, spiced turmeric broth, served with a variety of traditional accompaniments.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken, whole1 kg
- Lemongrass stalks2 stalks
- Galangal2 cm
- Ginger3 cm
- Turmeric root4 cm
- Garlic cloves6 cloves
- Shallots8 shallots
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- White peppercorns1 tsp
- Bay leaves3 leaves
- Lime leaves5 leaves
- Saltto taste
- Water2 liters
- Vegetable oil2 tbsp
- Glass noodles100g
- Bean sprouts200g
- Hard-boiled eggs4
- Celery leavesfor garnish
- Fried shallotsfor garnish
- Lime wedgesfor garnish
- Krupuk (shrimp crackers)for serving
- Sambalfor serving
Langkah
- 1
Boil the whole chicken in 2 liters of water until tender. Remove chicken, shred the meat, and set aside. Strain the broth and return to the pot.
- 2
Prepare the spice paste: pound or blend lemongrass (bruised), galangal (bruised), ginger, turmeric, garlic, shallots, coriander seeds, cumin seeds, and white peppercorns until smooth.
- 3
Heat vegetable oil in a pan. Sauté the spice paste until fragrant. Add bay leaves and lime leaves, and sauté for another minute.
- 4
Add the sautéed spice paste to the chicken broth. Bring to a boil, then simmer for at least 30 minutes to allow flavors to meld. Season with salt.
- 5
Prepare the accompaniments: soak glass noodles in hot water until softened. Blanch bean sprouts briefly. Slice hard-boiled eggs.
- 6
To serve, place a portion of shredded chicken, glass noodles, and bean sprouts in a bowl. Ladle the hot broth over them. Garnish with sliced eggs, celery leaves, and fried shallots. Serve with lime wedges, krupuk, and sambal on the side.
