Soto Ayam Lamongan, Lamongan-Style Chicken Soup
Soto Ayam Lamongan
Roughly slice white part of leeks. Wash the green parts really well.
In a skillet, heat up the oil. Add ground spices and stir fry until fragrant. Add herb ingredients, keep stirring until darker. Remove from heat and set aside.
In a large pot, add water and bring to a boil. Place in chicken, boiled egg (I don’t eat boiled egg, so I don’t add this), Chinese celery stalks, green part of leeks, seasalt, sugar and stir-fried mixture. Reduce the heat and place the lid on, but let a bit room for air to release from the pot. Simmer until the chicken is cooked and tender.
Remove egg and chicken from the pot. Let them to cool down. Shred chicken and slice egg. Set aside. Put the chicken carcass back to the broth.
Discard green part of leeks. Toss in sliced white parts of leek into stock. Turn the heat to medium
Correct the flavour by tasting it first and if you need you can add seasalt and sugar. Bring to a boil until the leek cooked (you can add with hot water if you feel you need more stock). Remove from the heat.
As the East Java style, soto and rice will serve together in a bowl.
In a bowl, place cooked rice, vermicelli, sliced cabbage, shredded chicken and sliced egg. Laddle hot stock over. Sprinkle 1 teaspoon garlic koyah, crispy potato chips and sliced Chinese celery leaves.
Serve with candlenuts sambal, kecap manis, slices of key lime and shrimp crackers on the side.
* Garlic Koyah Koyah Bawang Putih