Name: Soto Lamongan Chicken Soup with Koya Topping
Ingredients: 1 whole chicken; 100g shrimp; eggs; 10 candlenuts; 7cm ginger; 7cm turmeric; 1 tbsp coriander; 1 tsp cumin; 15 cloves garlic; 20 shallots; lime leaves; bay leaves; galangal; lemongrass; shrimp crackers; fried garlic; oil; sugar; salt; chicken bouillon powder; black pepper; water; chili; cilantro; lime

Soto Lamongan Chicken Soup

Step 1: Prepare the broth base [00:09]

Blend candlenuts, ginger, turmeric, coriander, cumin, garlic, shallots, shrimp, and some water. Pour into a pot, add bay leaves, lime leaves, galangal, and lemongrass. Sauté until fragrant.

Step 2: Prepare the "koya" topping [00:26]

Blend shrimp crackers and fried garlic until pulverized.

Step 3: Enhance the broth [00:33]

Blend the previously fried fish (or chicken) with a little water, then mix it into the sautéed spice mixture in the pot. Add coconut milk and oil, cooking until mature.

Step 4: Cook the chicken and eggs [00:46]

Boil the chicken and feet in a separate pot. Add the prepared broth base to the boiling pot. Season with sugar, salt, chicken bouillon powder, and black pepper. Steam chilies and eggs separately to save time.

Step 5: Assemble and serve [01:06]

Shred the cooked chicken. Place rice in a bowl, top with shredded chicken, the prepared koya, cilantro, sliced boiled eggs, chili sauce, and lime juice. Pour the hot broth over the top.