Recipes Chicken Soto Lamongan With Typical Sprinkles Koya – Soto Lamongan, East Java native is one of the special dishes with a very popular way of serving the world’s persotoan archipelago. Soto lamongan chicken recipes are tasty and savory koya, in addition to seasoning the soup with yellow, serving with a sprinkling of powdered koya is the main characteristic that makes soto lamongan really delicious when eaten with lots of complement.

Resep Soto Ayam Lamongan Koya

In addition to the koya soto, a combination of the complement presentation soto lamongan is not much different with various typical soto nusantara in General. If there’s a free-range chicken is certainly able to be an option to add a savory dishes soto with a very special flavour.

Recipe Makes Soto Lamongan
The powder is a simple yet delicious koya is made from prawn crackers with more seasoning. What are the material and the lamongan soto spices need to be prepared as well as an easy way to make a savory koya can be seen below.

Recipes Chicken Soto Lamongan With Typical Sprinkles Koya

The ingredients and seasonings:

1 kg chicken meat and 1 piece of lime to your
2200 ml water
2 pieces of Orange leaves
3 pieces of bay leaf
2 stalks serai digeprek
3 cm galangal
1 tbsp salt
1 tbsp granulated sugar
1/2 tsp bouillon powder
Seasoning paste:
8 grains of red onion
5 cloves of garlic
4 grains candlenut
3 cm ginger
5 cm turmeric

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Ingredients: koya

5 prawn crackers
4 cloves garlic, thinly sliced
1/4 tsp salt
Sauce ingredients:
20 Red cayenne pepper fruit
1 clove garlic
1/4 tsp salt
50 ml boiled water

The complement presentation materials:

100 grams glass noodles soaked water
100 grams of toge disposed of the tail
100 grams thinly sliced cabbage
1 stalk spring onion thinly sliced
poached eggs, fried onions and lime juice to taste

Recipe How To Make Soto Lamongan

Cut the chicken into pieces and flush to clean, rub with lemon juice for about 15 minutes and then flush again. Poached Chicken with 2200 ml water together until bay leaf gravy and undercooked meat or berkaldu for about 20 minutes. Lift and drain the chicken meat, while the water in the pot to let stew gravy soup.
Heat a little oil, Saute seasoning smooth, lime leaves, galangal and Lemongrass until fragrant. Heat the broth from stew gravy back the chicken, then enter the stir fry seasoning, stir well and cook until boiling. Give salt and granulated sugar, taste it feels when necessary add broth powder then mix well, continue cooking until gravy boils again and cooked.
Chicken meat already boiled last fried in hot oil until lightly browned, lift and drain and then shred-shred.

How To Make A Koya Soto:

Prawn crackers are fried until cooked, then garlic fried until cooked well browned.
Mash garlic and salt until smooth, then stir in finely mashed shrimp crackers while you stir to blend with the garlic.

How To Make Chili Sauce:

Boil chilies and garlic with water to taste until wilted, lift and drain then blender along with 50 ml of water until smooth. Pour in a container of chili sauce and then add the salt and mix well.

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Serving Soto Lamongan: Koya

Recipes Chicken Soto Lamongan With Typical Sprinkles Koya – Prepare a serving bowl, stir in the sliced cabbage, toge, glass noodles and shredded chicken with boiled eggs, then sirami with soto. Sprinkle sliced green onion, fried onion and koya, then serve the sauce together and lamongan soto lime.

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