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Soto Ayam Lamongan
chicken soup from East Java

1 chicken
2500ml water
2 cm lengkuas/laos
2 serai/sereh/lemongrass
5 jeruk purut leaves
3 cloves
1 1/2 tbsp salt
2 tsp palm sugar
3 tbsp oil

7 shallots
5 cloves of garlic
4 cm kunyit, toasted
2 cm jahe/ginger
4 kemiri/candlenuts, roasted
1 tsp ketumbar
1 tspn pepper

150 gr bean sprouts
100 gr soun, soaked
5 cabbage leaves, finely chopped
2 sprigs celery, chopped
3 eggs, boiled and wedged
3 tbsp fried garlic
2 limes, wedges
2 tbsp kecap manis
4 tbsp sambal rawit

Cara membuat:
Cut the chicken into 4 pieces. Remove the vein from the jeruk purut leaves and finely chop them. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the water together with the chicken, the lengkuas, the serai, the jeruk purut, the cloves, the salt and the palm sugar and bring to the boil. Heat the oil in a pan and fry the bumbu for 6 minutes. Then add it to the stock and cook the chicken until done. Remove the chicken from the pan and fry it golden brown. Then shred the meat.
Place some of the pelengkap in a bowl and put some chicken on top. Spoon over the stock and serve with lime, kecap and sambal.
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