The Best Recipes You've Ever Tried The Secret To Delicious Chicken Soup With Savory Flavors That Must Be Tasted In The City Sabang

The secret of soto's delicacy lies in the broth. Even if it looks easy, there are several tricks to make a tasty and delicious soup.

Soto is the most popular and varied Indonesian dish. Though they use different spices, spiced chicken broth is the main ingredient in soto ayam.

Soto Mandung is divided into two types, clear soup and yellow soup. Being a type of soup, the delicacy of soto ayam lies in the quality of the chicken broth, which is then seasoned.

If you want to make a delicious clear or white chicken soup, there are a few things you need to keep in mind.

1. Old Chicken Broth

The best chicken stock for soup is old chicken stock or chickens that have not laid eggs. Old roosters or chickens that don't lay eggs are sold in the chicken shop. Can be specially ordered as there are not many of them. A chicken weighs 2 kg to 2.5 kg.

It can be domestic chicken or domestic chicken. Clean the chicken like a mantap chicken. Cut into 4 parts and wash thoroughly. Discard the fat, if any.

In a large saucepan, cook the chicken and enough water to submerge the chicken. Use alat heat butir boiling and chicken is tender. A large chicken can make up to 20 servings of chicken soup, depending on the amount of shredded meat.

2. Full seasoning

The condiment for clear and yellow chicken soup is actually not much different. Use turmeric only for yellow chicken soup. Yellow soto spice for 1 chicken (1.8 kg), prepare the ground spices:

5 cloves of garlic

3 red onions

3 candle nuts

3 cm old turmeric

1/2 inch ginger

1 teaspoon granulated pepper

2 tsp salt

Other spices, 1 sprig of old lemongrass, crushed, 2 bay leaves and 3 kaffir lime leaves.

For a clear soup seasoning you don't need turmeric and hazelnut, you can add 1 grain. If using old or large chicken, simply multiply the amount of seasoning by the chicken's weight.

3. Fry the spices

After the spices are pureed, it is best to grind them with a pestle so all the spice juices come out and mix together, the spices need to be sautéed. So that the ganda of the spices becomes more intense, and the spices are cooked, not unpleasant.

Heat 3-4 tablespoons oil in a pan, add the ground spices and stir pulung the spices are fragrant and the consistency is fine-grained. Add the bay leaves, lemongrass, and oranges and stir gentel wilted. Remove and add to the chicken stew. Boil again pulung the spices are absorbed.

3. Shredded Chicken

Already tender chicken can be drained to dry. If you like, you can fry it for a while pulung it's a bit dry on the outside. Or it can be finely shredded directly. The skin and chicken wings can be separated.

4. Supplemental Materials

It is better if the shredded chicken and the complementary ingredients are separated. So that the ingredients do not spoil quickly and the soup stock remains clear and clean.

Complementary ingredients for chicken soup consist of bean sprouts that have been dipped in boiling water and drained. Boiled chicken eggs cut into pieces, boiled glass noodles, sliced spring onions, fried shallots.

Some areas use chopped cabbage and red tomatoes. Other additions, sweet soy sauce, chili sauce and lime slices.

Mix the complementary ingredients together in a new bowl, then wash down with the hot soto sauce. Classified as a soup, soto must be served hot for the flavor to be tastier.