KOMPAS.com – Chicken soup can be an idea to prepare leftover New Year’s barbecue meat with practical spices.
You can make chicken soup cooked with shallots, garlic, pepper, ginger, turmeric, lime leaves, bay leaves, lemongrass and galangal.
Soto ayam is served with a side of vermicelli, cabbage, bean sprouts, boiled egg, fried onions, lime and chili sauce.
Check out the following practical chicken soup recipe, quoted from the book “Everyday Cooking” (2017) by Yeni Ismayani published by Kata Media.
Also read:
Material:
- 1.5 liters of water
- 1/2 chicken, cut into 4 parts
- 3 tbsp cooking oil
- 3 lime leaves
- 2 bay leaves
- 2 stalks lemongrass, bruised
- 2 cm galangal, bruised
- Salt to taste
Spices, puree:
- 5 red onions
- 3 cloves of garlic
- 1 tsp pepper
- 2 cm ginger
- 3 cm turmeric
Complementary:
- 200 grams of vermicelli, brew
- 200 grams cabbage, thinly sliced
- 100 grams of bean sprouts
- 2 boiled eggs
- Fried onions
- Lime
- Cayenne pepper
Also read:
1. Boil the chicken until half cooked or use leftover barbecue ingredients.
2. Heat oil, saute ground spices, lime leaves, bay leaves, lemongrass and galangal until fragrant. Lift.
3. Add the stir-fried spices to the chicken stew. Add salt, cook until chicken is cooked. Remove the chicken, the cooking water will become soup stock.
4. Remove the chicken, then shred it. Set aside.
5. Presentation: prepare a bowl, serve in layers, shredded cabbage, bean sprouts and shredded chicken. Pour over the soto sauce, serve with sliced eggs, a sprinkling of fried onions, lime and chili sauce.
