Chicken Soto

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1 chicken, cut 8-10 pieces

1 carrot, thinly sliced

65 ml instant coconut milk

220 ml full cream liquid milk

700 ml of water

oil a little for sauteing

5 pieces of lime leaves

3 bay leaves

2 lemongrass stalks crushed

1 segment of langkuas crushed

1 pack of soto betawi instant seasoning

to taste salt

powder broth to taste

8 cium red onions

5 cium of garlic

1 segment of turmeric

a little ginger

1 teaspoon coriander

1 teaspoon pepper

3 candlenuts

thinly sliced chives

potatoes, cut then fry

fried onions



boiled eggs

delicious fried chili sauce





1. Wash the chicken with lime juice or salt, rinse with clean water. Boil the chicken with 700ml of water until soft for 40 minutes Puree the spices then prepare a frying pan, pour the oil and saute the ground spices along with bay leaves, lime leaves, lemongrass and langkuas. Saute until fragrant, add the instant Soto Betawi seasoning. Stir well, until fragrant.

2. Put the sauteed spices into the pot containing the chicken stew, stir until blended. Enter liquid milk, mix well. Enter the coconut milk, keep stirring until it boils, add salt, powder broth.

3. Until the sauce boils, correct the taste if it feels right pour it into a bowl, arrange it with complementary ingredients. If it's already served while it's warm.

Bon Appetit!

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