RICE SOTO

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Preparation Time : 30 minutes
Cooking Time : 50 minutes
Serve : 4 person
Ingredients  
Chicken 1/2 (800g)
Oil for frying 4 Tablespoon
Red onions - blended 10
White onions - blended 7
Ginger - blended 2cm
Oil for frying 2 Tablespoons
Parsley - sliced  
Spring onion - sliced  
Chicken cube 2
Salt to taste  
   
Nona Ketupat mini 8 cube
or Nona economy pack 2 cube
   
Star anise 4
Cinnamon 3
Coriander powder 2 Tablespoons  
Cardamon 1 Tablespoons  
Aniseed - blended 1 1/2 Tablespoons  
Cumin 1 1/2 Tablespoons  
Cloves 1/2 Tablespoons  
Turmeric powder 1 Teaspoons  
* Spices material can be replaced with the Soto's flavor that can be found in supermarket.
 
Method  
1   Boil the chicken with 2.2 liter of water (11 cup). After the chiken cook well (in 15minutes), take out the chicken and keep the boiled water. Shred the chicken into the small pieces.
2   Heat the oil, Stir the white onions, red onions and ginger with all the spices and wait for it to turn light brown
3  Pour the boiled water with the chicken bones and cook the soup in 30 minutes. Make sure the heat is medium. After that, add chicken cubes and salt.
4  Ready to serve with NONA Ketupat Nasi. Scatter the chicken flesh, parsley, spring onion and fried onions when serve. More delicious eaten with soy sauce and potato begedel.
   ** Prepared the Ketupat NONA at night before cook tomorrow.