5 Recipes for Chicken Soto from Various Regions in Indonesia, Suitable for Iftar Menu

Kapanlagi.com - Soto ayam, also known as Indonesian chicken soup, is characterized by its slightly yellowish brown broth. The yellow color comes from a mixture of turmeric and various spices. The spices used can vary depending on the recipe of soto ayam from which region or version is followed.

Soto ayam is indeed found in various regions in Indonesia. Therefore, the recipe for soto ayam also varies according to the local people's taste.

There are soto ayam recipes that use coconut milk, while others prefer it without coconut milk, with a clear broth that is considered more refreshing. With these various variations, soto ayam can be your choice for the iftar menu. To make it, without further ado, here are the recipes for chicken soto from various regions.

1. Lamongan Chicken Soto Recipe

Illustration (Credit: Freepik)

Lamongan chicken soto is already famous in various regions. One of the reasons is the spread of Lamongan soto stalls in various areas. The recipe for Lamongan chicken soto has become a common secret. Therefore, now you can cook it yourself as a breaking fast menu.

Ingredients:

- 1 chicken

- 2.5 liters of water

- Salt to taste

- Chicken broth powder to taste

Ground spices:

- 13 shallots

- 9 garlic cloves

- 6 candlenuts, roasted

- 4 cm turmeric, roasted

- 1 tsp coriander powder

- 1 tsp pepper powder

- 8 cm ginger, peeled

- 7 cm galangal

Additional spices:

- 4 bay leaves

- 7 kaffir lime leaves

- 2 stalks of lemongrass, crushed

- 2 pieces of dried tamarind

Complementary ingredients:

- Boiled eggs

- Spring onions

- Celery

- Tomatoes

- Steamed bean sprouts

- Steamed cabbage

- Steamed rice vermicelli

- Bird's eye chili paste

- Fried shallots

- Koya (fried dried garlic, crushed)

Instructions:

1. Boil the water. Add the chicken and additional spices. Boil until the chicken is tender.

2. While boiling, sauté the ground spices until cooked.

3. Add the sautéed spices to the chicken broth. Add salt and chicken broth powder. Cook until well absorbed. Adjust the taste. Turn off the heat.

4. Remove the chicken, drain, fry, and then shred. Place it in a bowl.

5. Serve Lamongan soto with shredded chicken and the complementary ingredients.

2. Banjar Chicken Soto Recipe

Banjar Soto is a typical soto from the Banjar tribe in South Kalimantan with chicken as the main ingredient. Its distinctive feature is the fragrant aroma of spices such as cinnamon, nutmeg, and cloves. To find out the complete ingredients for cooking the iftar menu, please refer to the following Banjar chicken soto recipe.

Ingredients:

- 1 chicken, cut into 4 parts (I use free-range chicken)

- 1 tbsp lime juice

- 1 tsp salt

- 1 liter of water

- 1 piece of nutmeg, crushed

- 4 cm cinnamon

- 4 bay leaves

- 2 lemongrass stalks, crushed

Ground spices:

- 10 shallots

- 6 garlic cloves

- 1 tsp roasted cumin

- 2 tsp salt

- 1 tsp ground pepper

Complementary ingredients:

- Boiled eggs

- Glass noodles

- Fried shallots

- Fried garlic

- Potato fritters

- Sliced celery and scallions

- Lontong or ketupat (rice cakes)

- Soto chili sauce

How to make:

1. Clean the chicken, rub with 1 tbsp lime juice and 1 tsp salt, rinse thoroughly. Boil the chicken until tender, remove and drain, set aside the broth. Shred the chicken into small pieces.

2. Heat oil, sauté the ground spices until fragrant and add them to the broth.

3. Boil the broth, add nutmeg, cinnamon, lime leaves, and lemongrass.

4. Prepare a bowl, arrange the glass noodles, pieces of chicken, boiled eggs, and pergedel. Pour the soup, sprinkle fried garlic and shallots, celery, and scallions. Serve hot and complete with ketupat/lontong and sambal.

3. Fresh Boyolali Soto Recipe

Illustration (Credit: Freepik)

This chicken soto recipe is not too complicated. The final appearance is clear and fresh. If you want to enjoy this fresh Boyolali soto as an iftar menu, just follow the following chicken soto recipe.

Ingredients:

- 500 gr chicken meat

- 6 shallots

- 4 garlic cloves

- 2 cm ginger, crushed

- 1 lemongrass, crushed

- 2 bay leaves

- 4 kaffir lime leaves

- A little galangal, crushed

- 1 tomato, cut into 2

- 1 tsp pepper

- Chicken broth powder

- Salt

- Sugar

- 10 garlic cloves, thinly sliced and fried until crispy

Complementary ingredients:

- Boiled bean sprouts

- Sliced celery

- Lime

- Fried garlic

- Sambal (10 bird's eye chilies + 2 garlic cloves, boiled and mashed, add boiling water and salt.

Cooking instructions:

1. Boil the chicken meat with approximately 2 liters of water.

2. Blend shallots, garlic, and pepper.

3. Sauté the blended spices, add ginger, lemongrass, bay leaves, kaffir lime leaves, and galangal, sauté until fragrant.

4. Add the sautéed spices to the boiled meat, add tomato, fried garlic, sugar, salt, and chicken broth powder.

5. Cook until the meat is tender.

6. Remove the meat, cut into small pieces, and put it back into the broth.

7. In a bowl, arrange rice, bean sprouts, meat, celery leaves, fried garlic, and pour soto broth over it.

8. Serve with lime and sambal.

4. Medan Chicken Soto Recipe

Medan chicken soto uses coconut milk, which makes the broth look slightly cloudy and thick. The richness of the spices combined with the coconut milk creates a savory taste.

Even though there are quite a few spices, you don't need to worry if you want to cook it for iftar. Just follow the recipe for Medan chicken soto below:

Ingredients:

- 1 free-range chicken

- 1 liter of thin coconut milk

- 700-800 ml of extra water

- 500 ml of thick coconut milk

- 4 lime leaves

- 3 stalks of lemongrass

- 2 cm of galangal, crushed

- 5 cardamom pods

- 1 star anise

- Salt and sugar to taste

Ground spices:

- 10 shallots

- 6 cloves of garlic

- 1 tablespoon of coriander

- 1/2 teaspoon of cumin

- 1 teaspoon of pepper

- 2 cm of ginger

- 4 cm of turmeric

Complementary ingredients:

- Potato fritters

- Cabbage

- Bean sprouts

- Boiled eggs

- Sliced celery leaves

- Sambal

- Lime

- Fried shallots

- Emping (melinjo crackers)

Instructions:

1. Sauté the ground spices and complementary ingredients until fragrant. Then add the chicken. Stir until the chicken changes color.

2. Add the thin coconut milk, stir well, and cook the chicken until tender.

3. Remove the chicken, fry it, and shred it.

4. Add the thick coconut milk to the previously used coconut milk. Cook until boiling while stirring occasionally to prevent the coconut milk from breaking.

5. Serve with the complementary ingredients.

5. Kudus Chicken Soto Recipe

Illustration (Credit: Freepik)

Soto Kudus is usually served warm, with lightly flavored and savory seasonings. If you are tempted by the clear freshness of Soto Kudus for iftar menu, immediately follow the following recipe for Soto Ayam Kudus.

Ingredients:

- 1 small free-range chicken

- 2 stalks of lemongrass

- 2 bay leaves

- Galangal, about

- Sugar, salt, pepper, mushroom broth

Ground spices:

- 8 shallots

- 6 cloves of garlic

- A piece of ginger

- 1cm turmeric

- Candlenuts

- 1 tsp coriander

- 1/2 tsp cumin

- Salt and pepper to taste

Complementary ingredients:

- Boiled bean sprouts

- Fried garlic

- Sliced celery

- Lime

- Perkedel

How to make:

1. Boil water, add galangal and bay leaves.

2. Add the cut chicken, cook for a while, remove the foam on the surface.

3. Sauté the ground spices with lemongrass until fragrant and change color from yellow to light brown.

4. Add the sautéed spices to the chicken broth, let it simmer until the chicken is tender.

5. Season with salt, sugar, mushroom broth, and pepper. Add the spices until the taste is according to your preference.

6. After cooked, take the chicken and shred it.

7. Serve with the complementary ingredients. Don't skip the fried garlic topping, it enhances the aroma and taste.

KLovers, those are some chicken soto recipes from various regions in Indonesia. Don't forget to try cooking them for iftar menu.

(kpl/ans)