Your soto isn’t good? Try tricks to choose this native chicken & seasoning, will be addictive

Illustration Photo: Gemini Ai

Brilio.net – Among the culinary rows of typical Indonesian sauce, Soto always has a special place. There are unforgettable memories in every bowl, especially soto made by mother at home. The pleasure is not only lies in shredded chicken, sliced ​​bean sprouts, or a sprinkling of fried onions, but in the most important essence: broth. The broth is the soul of a bowl of soto. However, to get a sauce that is rich in taste, clear, and has a aroma of appetizing, you can’t be careless. The key is in the selection of the right basic ingredients, especially native chicken, as well as special treatment of spices.

Many people think that making soto as good as made by the mother only needs an instant recipe or seasoning. In fact, the perfect secret broth comes from a careful process, starting from the market. You must know how to choose the best native chicken, what type of spice must be there, and the correct cooking technique.

Choosing the best native chicken, perfect broth key

Tips for Making Soto
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Although it looks the same, native chicken and broiler chickens have far different characters, especially for matters of broth. Native chicken has a denser meat texture and strong fiber. When boiled, the thin fat and hard bones release a much richer taste and a stronger aroma. Here is a guide to choosing the best native chicken.

1. Pay attention to age and size

Choose native chicken that is not too old. Young chickens (about 6-8 months) will provide more tender meat, but still produce tasty broth. The ideal chicken size is moderate, not too big or too small. Chickens are too old tend to see and tough, while those that are too young are less concentrated.

2. Check the color and texture of the meat

Fresh native chicken meat has a even pale pink color. The surface of the skin must look clean, fresh, and no bruises. Press a little part of his chest; Good meat will taste solid and chewy, not soft or watery.

3. Choose a rooster or female?

For soto broth, many chefs recommend male native chickens. Rooster meat tends to be more dense and fibrous, so the resulting broth is more clear and scented. However, female chickens can also be an option, especially if you want a slightly more fatty meat.

4. Cleaning Poultry Correctly

After choosing a chicken, clean it properly. Wash the chicken under running water and make sure there is no fine hair left. Gently rub the surface with salt and lime juice. This step not only eliminates the fishy odor, but also makes the meat fresher. Rinse thoroughly, then cut it according to taste before boiling.

Appetizing spices

Tips for Making Soto
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Soto sauce has a distinctive taste because of the perfect combination of spices. These spices not only give a scent, but also the character of different flavors in each type of soto. Here are the basic spices that you must prepare.

1. FIGHT SPIENTS (MANDATORY)

– Shallots & Garlic: Both are the foundations of every Indonesian cuisine. Choose onions that are fresh, solid, and not moldy.
– Turmeric: Turmeric gives a natural yellow color to the sauce and warm aroma. Choose old and fresh turmeric.
– Ginger: Giving a light and lightweight sensation that is light, also helps eliminate the fishy odor of chicken.
– Candlenut: Give a savory, thick, and natural creamy taste to the sauce. Candlenut roasted first before mashed.

2. Aromatic seasoning (Complementary Taste)

– Lemongrass: Having a fresh lemon aroma, very important for fragrance sauce. Break the base part so that the aroma comes out.
– Orange Leaves: Give a distinctive fresh aroma, especially in Soto Chicken Madura and Soto Lamongan.
– Galangal: Give a deep aroma of spices. Break the stem so that the aroma spreads.

3. Additional seasoning (according to taste)

– Coriander and pepper: Both will add to the complexity of the taste, making the sauce feel more spicy and warm. The coriander roast first before mashed.
– Nutmeg, cloves, and cinnamon: These spices are typical for soto with coconut milk sauce like Soto Betawi. They give a stronger and warmer aroma.

Recipes and how to make perfect soto broth

After preparing chicken and seasoning, it’s time to start the cooking process. This recipe is the basis for making soup broth that you can develop for various types of soto.

Material:

– 1 native chicken, cut 4-8 parts
– 2.5 liter air
– 2 lemongrass stems, memor
– 3 bay leaves
– 5 orange leaves
– 2 cm galangal, memor
– Salt and sugar to taste
– Oil to saute

Ground spices:

– 8 cloves of shallots
– 6 cloves of garlic
– 4 grains of hazelnut, roast
– 3 cm Turmeric, Burn
– 2 cm ginger
– 1 teaspoon pepper granules
– 1/2 tsp corumbar, roast

How to make:

1. Boil chicken for broth

Insert a piece of native chicken into a pan containing 2.5 liters of water. Boil over low heat until it boils. Discard the foams that appear on the surface of the water so that the broth becomes clear. Cook it until the chicken is soft (around 1-1.5 hours). Remove the chicken, then drain and shredded. Set aside the broth.

2. Prepare a spices

Blend all the ingredients of spices. You can use a blender or ulekan.

3. Saute the seasoning

Heat a little oil, saute the spices until fragrant and cooked. Add lemongrass, bay leaves, orange leaves, and galangal. Stir until withered and the seasoning no longer smells langu.

4. Cook broth broth

Add the stir -fried seasoning into the broth of the chicken broth that has been set aside. Cook again over low heat. Season with salt and sugar to taste. Taste and correction of taste to fit. Cook for 15-20 minutes so that all spices are perfectly absorbed.

5. Serve

Soto broth is ready to use. You can use it as a basis for Soto Lamongan with the addition of Koya powder, or clear Madura Chicken Soto. Add shredded chicken, bean sprouts, noodles, and other supplements.

Additional tricks for five star broth

– Double stew technique

To get a very clear broth, you can boil the chicken for a while, defecate, then boil again with new water. This technique will produce super clear broth.

– Cooking time

Do not rush. The longer you boil the chicken with low heat, the more juice from the bones that will come out, making the broth richer.

– Storage of seasoning

You can make a large spice that has been sauteed in large quantities. After cold, store in an airtight container and put it in the refrigerator. This seasoning can last up to a week and ready to use at any time.

Faq about broth and soto seasoning

1. Can you use broiler chicken to make soto broth?

Can, but the results will be different. Broiler chickens produce more fatty broth and less concentrated. The meat is also tender faster. If you want to use broiler chicken, be sure to clean the fat that sticks under the skin to reduce the oil content.

2. Why is my broth turbid?

The cause of turbid broth is usually because you don’t throw away the foam that appears at the beginning of the boiling. This foam is a lumpy protein. Boil over low heat and discard the foam regularly. In addition, avoid stirring broth too often when boiling.

3. Can I replace fresh turmeric with turmeric powder?

It’s okay, but the taste and color will not be as strong as fresh turmeric. Turmeric powder often has a more bitter taste. If forced, use a small amount and add natural dyes if you want to be more concentrated.

4. What is the function of orange leaves and lemongrass in soup sauce?

Orange leaves and lemongrass are aromatic seasonings. Orange leaves give a fresh citrus aroma, while lemongrass gives a distinctive lemon aroma. Both do not significantly affect the taste, but it is very important to increase the soup of soto as a whole.

5. Why does the spices must be sauteed first?

The sauteing process (also called roasted) The spices aim to mature spices and issue the aroma to the maximum. Saute also eliminates the taste of raw spices, making the taste of the sauce cleaner and more delicious.

(Brl/tin)