Hi guys, my cookbook called Indonesian Fusion Food… …is available in all Gramedia and Toko Buku Gunung Agung. You can also make a purchase from Tokopedia, Shopee, and Bukalapak… by searching the keyword Indonesian Fusion Food. Get your own copy before it runs out! Hello! Welcome back to my channel, Devina Hermawan.
This time I'm making something simple... ..
.as I've promised in previous videos. I'm going to make Soto. Soto usually takes a long time to make. We have to boil the chicken and make the stock.
This time, I'm making a Soto dish...
..
.that you can make in a flash when you suddenly want Soto. This is how I usually make it. It's not time-consuming but still delicious. The style of this Soto recipe is similar to Soto Bandung.
Soto Bandung is made with beef, but here I'm using chicken. Chicken cooks faster and more tender. It can be consumed right after cooking, unlike beef. That's why this recipe is very quick to make. I will also use a radish.
Let's begin! Here are the ingredients. First, of course, chicken. I'm using chicken breasts..
. ...because I think it tastes better, cleaner.
Soto is a healthy broth. You'd want to use chicken breasts that are full of protein. So I prefer using chicken breasts.
For the veggies, I'm using radish and leeks. As for the spices and herbs, I'm using shallots, garlic.
.. ...
bay leaves, Kaffir lime leaves, and lemongrass. I'm only using these without galangal, etc... .
..so the recipe stays practical. For the garnish, I'm using celery leaves and fried shallots. First, I'm going to slice the chicken.
Because this is a recipe for Sliced Chicken Soto, we shall slice the chicken. Chicken breasts tend to have loose parts. We should first remove these parts. For the chicken breast itself..
. ...I'm going to slice it.
Cut each breast into halves. Then, we'll slice the chicken thinly. I'm making diagonal thin slices. Why am I slicing it thinly? Tips & Tricks: Thin slices helps the chicken absorbs all the spices and cooks faster when boiled.
It's so the chicken stays tender after cooking. Also, the spices will be absorbed a lot faster... .
..as opposed to if you dice the breasts. I'm also slicing the chicken tenders. Now, we will prepare the radish.
Peel the radish. We'll cut it into dice. I dice the radish just so it cooks faster. You can cut it however you want. Here I'm dicing it.
The radish is cut, so now I'm making the spice mix. In this recipe, we need lots of aromatics...
.
..because we're using neither Kampong chicken nor chicken bones. So, the broth's fragrance isn't strong enough yet. Tips & Tricks: Use spices with strong aromas Here I'm using shallots and garlic.
You can use peppercorns. I don't have any, so I'll use ground pepper. Add some oil. And then we blend. The mix is smooth now.
You can also simply chop the spices without using blenders. Tips & Tricks: Spices can be chopped and sautéed as an alternative. Chop the spices evenly and then sautéed. I'm going to sauté the spice mix now. Sauté until fragrant.
Don't forget to add... ..
.lemongrass. Pound the lemongrass. Cut the tip. And make a knot.
Add it to the pan. I'm using quite a lot of bay leaves...
.
..to add more fragrance. Because we didn't use Kampong chicken..
. ...we should add lots of herbs.
Sauté until fragrant. You can also use a non-stick pot for the Soto. Tips & Tricks: Use non-stick pots to both sauté and boil. You can sauté directly in the pot and then add water. But because I'm not going to use a non-stick pot.
.. ...
the spices might burn and ruin the flavor. So, I'm sautéing the spices in a regular pan first. The aroma is very fragrant now, just like Soto. You can add galangal if you want. As we wait for the spices to dry, I'll prepare the water.
I've boiled some water ahead of time... ..
.so we can cook everything quickly. While we wait for the spices to cook, add the radish.
The spices are starting to dry. Because we'll boil everything later.
.. ...
the spices just need to be fragrant. It's okay if they're not completely dry. We'll add some water into the pan...
...so no spices remain. Add some water into the pan.
And empty the pan into the pot. We'll boil it further. Before adding the chicken, season the broth. It's the usual: salt. Sugar.
Ground white pepper. You can add MSG, mushroom stock powder, or chicken stock powder. Let's prepare the leeks. Cut it in half and make long slices. This is to add fragrance to the broth.
Chuck them in. Bring to a boil. Tips & Tricks: Add the chicken last so it won't overcook and disintegrate Don't overcook the chicken by boiling it for a long time. Simply add the chicken to the broth and bring it to a boil again. Then take it off the heat.
You can see the finished Soto here. It's so fragrant, I wish you can smell it.
Even if it hasn't been boiling for long, it's very fragrant. Don't forget to taste. The broth is savory.
The seasoning is perfect. It's very delicious. We just need to add the chicken. Scatter the chicken so they won't stick together. Tips & Tricks: Don't add the chicken all at once so they won't stick together.
Because we sliced the chicken, it cooks really quickly. Simply bring to a boil once more and it's ready to serve! While we wait...
...wash the cutting board you used to cut the chicken..
. ...or you can use a new cutting board to chop the celery.
The celery and fried shallots are ready. I'm preparing the Kaffir lime. It's very easy to make sambal for Soto. Tips & Tricks: Make sambal by boiling some chilis, blend them into a paste, and add some Soto broth. That's all you need to do to make sambal.
You can add sweet soy sauce if you'd like.
It's ready. The Chicken Soto is ready. Turn off the heat. Sprinkle the celery leaves.
.. ...
fried shallots... ..
.and last but not least, Kaffir lime. Can you imagine? The broth is warm. You can cook this for Suhoor, Iftar, or a simple dinner.
Warm and fragrant. Let's try. The taste and fragrance is on par...
...with the usual Soto that takes hours to cook.
This Soto is very fragrant.
.. ...
because we used lots of Kaffir lime leaves and bay leaves. The chicken is also very tender. There's a bite to it. It's not a simple Pulled Chicken Soto. Children will love this, because my kids also love Soto.
Don't miss my new videos... ..
.because I will share lots of simple and practical recipes... .
..that I often cook at home and adored by my family. Don't forget to subscribe, like, comment, share, and..
. ...turn on the notification bell.
See you in the next video! Hi guys, my cookbook called Indonesian Fusion Food… …is available in all Gramedia and Toko Buku Gunung Agung. You can also make a purchase from Tokopedia, Shopee, and Bukalapak… by searching the keyword Indonesian Fusion Food. Get your own copy before it runs out!
