TIMESINDONESIA, JAKARTA â Indonesian poultry soup or soto tend to have yellowish color from the particular turmeric. Yet Boyolali chicken soup has distinctive way of serving the chicken soup with lighter in weight and thinner taste of broth.
Hiwever, Boyolali chicken soup’s taste can be as marvelous as any other Soto or chicken soups you have ever had. This chicken soup was made associated with local ingredients, spices or herbal treatments, such as shallot, garlic, surface pepper, lemongrass, local bay leaves, lemon leaves, ginger, and candlenut.
As the way you cook your own regular chicken soup you require to put the chicken in the boiling water to make sure its germ free since well to make the meats soft and tender and in order to keep the broth clean. After it’s done, let it sit for a while, while a person do the ingredients.
Grind the relaxation of the ingredients, except the particular bay leaves, lemon leaves, lemongrass, ginger, just crush them and sauted them all in a pan. Once you smell the nice aroma of the substances you could put the chicken in it.
And then add some water in to it plus let it boiling for an hour to make the taste combined into the chicken meats. After all is done, you could deep fry the chicken plus then shredded it.
You could serve Boyolali chicken soup or soto with several condiments such since fried onion spring, fried diced potato, boiled egg (cut in two), celery, and bean sprout. And, you might add some chili sauce or soy sauce within to it. Happy cooking!!!. (*)