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00:00 : intro
01:34 : persiapan bahan (prepping the ingredients)
02:44 : membuat kuah soto dan rebus ayam (making the broth and boiling the chicken)
05:11 : membuat koya (making koya powder)
05:31 : siapkan pelengkap (prepping the condiments)
07:00 : hidangan siap dan serving (the dish is ready to serve)

#ResepSotoAyam #ResepSotoLamongan #ResepKoya #ResepDevinaHermawan

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[INDONESIAN]
Resep Soto Ayam Lamongan (untuk 9-10 porsi)

Bahan:
6-8 siung bawang putih
8 siung bawang merah ukuran sedang
6 buah kemiri
1-2 buah kunyit bakar, kupas
Minyak goreng
6 pcs sayap ayam
4 batang daun bawang
4 batang serai
10 lembar daun salam
10 lembar daun jeruk
1 sdm garam
½ sdt merica
½ sdt gula
1 sdt penyedap
1 sdt kaldu ayam

Pelengkap:
Kol, rebus, iris
Telur, rebus, potong jadi dua bagian
Soun, rendam air
Seledri, iris
4 pcs fillet paha ayam
Jeruk nipis, potong menjadi lima bagian
Cabai rawit, rebus
Kecap manis

Serbuk koya:
Kerupuk udang
Bawang putih goreng

Langkah:
1. Blender bumbu halus dengan minyak, lalu tumis sampai minyak keluar
2. Masukkan serai, daun salam dan daun jeruk, masak sampai kering
3. Masukkan sayap ayam dan daun bawang, aduk rata
4. Tambahkan air, rebus dengan api besar selama 30 menit-60 menit
5. Tambahkan gula, garam, merica, kaldu ayam, dan penyedap
6. Tambahkan air jika air kuah soto menyusut
7. Masukkan paha ayam fillet ke dalam kuah, masak hingga 20 menit
8. Untuk serbuk koya, blender bawang putih goreng
9. Masukkan kerupuk udang ke dalam plastik, lalu tumbuk sampai halus
10. Campurkan kerupuk dengan bawang putih, aduk rata, lalu masukkan ke dalam wadah Biggy Aquamarin Prasmanan Set
11. Untuk sohun, bilas dengan air panas sampai empuk, lalu bilas kembali dengan air dingin
12. Keluarkan paha ayam, lalu potong-potong, sisihkan
13. Masukkan pelengkap ke dalam wadah Biggy Aquamarin Prasmanan Set
14. Sajikan kuah soto dengan kol, soun, irisan paha ayam, telur rebus, cabai rawit, seledri, jeruk nipis, serbuk koya, dan kecap manis sebagai pelengkap

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[ENGLISH]
Lamongan Chicken Soto Recipe (yield 9-10 servings)

Ingredients:
6-8 clove garlic
8 pc shallot, medium
6 pc candlenuts
1-2 pc roasted turmeric, peeled
Oil
6 pc chicken wings
4 pc green onion
4 pc lemongrass
10 pc bay leaf
10 pc kaffir lime leaf
1 tbsp salt
½ tsp pepper
½ tsp sugar
1 tsp flavor enhancer
1 tsp chicken powder

Condiments:
Cabbage, boiled and sliced
Egg, boiled and halved
Glass noodles, soaked in water
Celery, sliced
4 pc chicken thigh fillet
Lime, sliced into 5 parts
Bird’s eye chili, boiled
Sweet soy sauce

Koya Powder:
Shrimp crackers
Fried garlic

Steps:
1. Blend the spices with oil and sauté until the oil seeps out.
2. Add the lemongrass, bay leaves, and kaffir lime leaves in. Cook until fragrant.
3. Add the wings and green onions in. Stir.
4. Add the water in. Boil on high heat for 30-60 minutes.
5. Season with sugar, salt, pepper, chicken powder, and flavor enhancer.
6. Add more water if the broth is too reduced.
7. Add the chicken thigh fillet in. Cook for 20 minutes.
8. For the Koya Powder, blend the fried garlic.
9. Add the shrimp crackers into a plastic bag. Pound to a fine powder.
10. Combine the crackers with the garlic. Mix well, then add into the Biggy Aquamarine Buffet Set.
11. For the glass noodles, rinse it with hot water until it softens. Then, rinse it again with cold water.
12. Remove the thigh fillet from the pot. Slice and set aside.
13. Add the condiments into the Biggy Aquamarine Buffet Set.
14. Serve the broth with cabbage, glass noodles, sliced chicken thigh, boiled eggs, bird’s eye chili, celery, lime, Koya Powder, and sweet soy sauce.

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