Soto Ayam Lamongan

Ingredients

• 8 Chicken Wings
• 500 g Chicken Thigh (boneless)
• 10 Garlic (for spice paste)
• 15 Shallot (for spice paste)
• 4 Candlenut
• 4 Turmeric (cm; roasted and peeled)
• 2 Lemongrass (bruised)
• 6 Kaffir Lime Leaf
• 3 Salam Leaf
• 2 Scallion (cut into 1-inch pieces)
• 1 tbsp White Sugar
• 2 tsp Table Salt
• ½ tsp White Pepper
• 1 tbsp Chicken Broth Powder
• ½ tsp MSG
• ¼ Cabbage (shredded; blanched)
• 100 g Glass Noodles (soaked in hot water then rinsed in cold)
• 3 Chicken Egg (hard-boiled and halved)
• 10 Bird's Eye Chili (boiled)
• 2 Celery (stalks; thinly sliced)
• 10 Prawn Cracker
• 5 Garlic (cloves; fried for koya)
• 1 Sweet Soy Sauce
• 2 Lime

Instructions

1. 1

   Prepare the spice paste by blending garlic, shallots, candlenuts, and roasted turmeric with a little bit of oil until smooth.

2. 2

   Sauté the spice paste in a large pot over medium heat until fragrant, dry, and the oil separates from the paste.

3. 3

   Add bruised lemongrass, salam leaves, and kaffir lime leaves. Continue to sauté for a few more minutes.

4. 4

   Add the chicken wings and cut scallions to the pot. Stir to coat the wings with the spice paste.

5. 5

   Pour in approximately 2-3 liters of water. Bring to a boil over high heat and continue boiling for 30 to 60 minutes. High heat helps create a richer, slightly creamy broth.

6. 6

   Season the broth with salt, sugar, white pepper, chicken broth powder, and MSG. Adjust quantities to your preference.

7. 7

   Lower the heat slightly and add the boneless chicken thighs to the simmering soup. Cook for approximately 20 minutes until the chicken is tender and has absorbed the flavors.

8. 8

   While the soup is simmering, prepare the koya powder by crushing fried garlic and prawn crackers together (using a blender or mortar and pestle) until they form a fine powder.

9. 9

   Prepare the other condiments: blanch the shredded cabbage in boiling water for a few seconds, soak glass noodles in hot water then rinse with cold water, boil bird's eye chilies, and slice the boiled eggs and celery.

10. 10

    Remove the cooked chicken thighs from the broth and slice them into thin strips.

11. 11

    To serve, place glass noodles and cabbage in a bowl. Top with sliced chicken and celery. Pour the hot soto broth over the ingredients. Garnish with koya powder, half a boiled egg, boiled chilies, lime juice, and sweet soy sauce.