Lamongan Chicken Soto Recipe, Complete with Koya Powder and Sambal

KOMPAS.com – This Lamongan chicken soto is different from usual because there is the addition of milkfish broth which makes the dish even more delicious.

Lamongan chicken soto is delicious served with various accompaniments, including the Koya powder and chili sauce found in this recipe.

Check out the Lamongan chicken soto recipe from the book “Nostalgic Family Dish” by Diah Nimpuno (2020) the following Gramedia Pustaka Utama publication.

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Material:

1 tail (750 gr) free-range chicken (cut into 4 parts)
2 liters of water
2 milkfish heads
2 strands of lemongrass (take the white part)
5 lime leaves
3 bay leaves
2 tablespoons oil for frying
1 tsp chicken flavored stock powder (if you like)
2 tsp salt

Ground seasoning ingredients:

8 cloves of garlic
4 red onions
3 cm ginger
3 cm turmeric

Complementary ingredients and toppings:

Spicy cayenne chili sauce
Lime
Spring onions (thinly sliced)
Celery, finely chopped
Soun, brew hot water (drain)
Bean sprouts, remove the roots (boil hot water and drain)
Boiled potatoes (small slices)
Cabbage, thinly sliced, steep in hot water
Fried garlic (finely crushed)

Koya powder ingredients:

50 gr fried shrimp crackers
3 tbsp garlic

Boiled chili ingredients:

20 red cayenne peppers
5 candlenuts

How to make Lamongan chicken soup

1. Clean the chicken and milkfish head. Boil water, add chicken, cook until half cooked, remove and drain chicken,

2. Boil the soup until warm, then add the milkfish heads. Cook again over medium heat until boiling, remove from heat and strain.

3. Add to the sauce: chicken, bay leaves, lime leaves and lemongrass. Cook over medium heat until boiling. Meanwhile, heat the oil, saute the ground spices until fragrant, then add to the chicken sauce.

4. Add salt and stock powder. Cook again until boiling and the chicken is cooked, remove and drain the chicken. Shred the chicken, put the bones back into the sauce. Prepare the accessories, put them in a separate place so they don’t go stale quickly.

5. Take a bowl, add enough shredded chicken, sprinkle with cabbage, bean sprouts, vermicelli, boiled potatoes, spring onions and celery. Pour in the hot soto sauce and sprinkle with spring onions, fried onions and koyah powder. Serve with rice, boiled chili sauce and crackers.

6. Boiled chili sauce. Boil chilies and candlenuts, puree. Add salt to taste, stir well.

7. Koya. Mash the fried shrimp crackers with garlic. Store in an airtight container and ready to use for topping.