Soto Ayam Kuning Lamongan

Nasi rendang
Fried rice rendang
March 26, 2022
Bakwan Sayur
Bakwan Sayur
March 27, 2022

Soto ayam kuning Lamongan is one of the most popular soto typical of East Java. This soupy dish is usually found on the roadside because it is sold using a cart. However, the taste of Lamongan chicken soup is not inferior to luxurious dishes. The savory taste is obtained from spices such as ginger, pepper, coriander, and candlenut. This soup has a clear yellowish color due to the use of turmeric.

To make it taste more savory, it is recommended to use free-range chicken. Like soto in Java in general, soto ayam Lamongan also consists of cabbage, bean sprouts, soun, and boiled eggs. In addition, this soup can also be added to other complements such as soy sauce and chili sauce.

Soto ayam

  • 1.

    Prepare the ingredients, grind the ground spices.

  • 2.

    Chop the tomatoes, cabbage, celery and scallions, set aside.

  • 3

    Bring the water to a boil, add the chicken, boil until the chicken is cooked and has a broth. Filter out any floating dirt.

  • 4

    Heat oil, saute ground spices until fragrant.

  • 5

    Add bay leaf, lemon grass, lime leaves, galangal, stir briefly.

  • 6

    Add the stir-fried spices to the chicken stew.

  • 7

    Add the scallions, season with salt, sugar, and powdered stock. Adjust the taste until it fits your taste. Remove the chicken, drain.

  • 8

    Fry the chicken for a while, then remove.

  • 9

    Shred the chicken

  • 10

    Make Koya Powder: Finely blend shrimp crackers and fried garlic, set aside.

  • 11

    Arrange sliced cabbage, vermicelli, sliced tomatoes, celery, shredded chicken, and boiled eggs. Flush with hot sauce.

  • 12

    Then add 1 tablespoon of koya powder. Serve immediately with lime juice and chili sauce.

  • TIPS

    If the broth is shrinking and the chicken is not yet tender, then add more water to taste.

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Ingredients for 6 portions:

Chicken, cut into 2 parts - 500 grams
Water - 2 liters
Lemongrass - 2 sticks
Citrus leaves - 3 pieces
Bay leaf - 3 pieces
Galangal, bruised - 2 cm
Salt - 2 tsp
Chicken stock powder - 1 tsp
Sugar - 1 tsp
Shallots - 3 grains
Garlic - 5 cloves
Candlenut - 3 grains
Old turmeric, roasted, peeled - 4 cm
Pepper granules - 1/2 tsp
Shrimp crackers, fried - 5 pieces
Fried Garlic - 2 tbsp
Soun, brew hot water, drain - 100 grams
Tomato, cut into pieces - 1 piece
Cabbage, finely chopped - 3 pieces
Hard-boiled eggs, halved - 3 eggs
Koya powder - to taste
Celery, finely chopped - to taste
Red chili sauce - to taste
Lime - to taste
Cooking oil - 3 tbsp

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