Ingredients with Measurements:
- 1 kg chicken feet, cleaned and trimmed
- 2 liters water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 3 shallots, sliced
- 2 red chilies, sliced
- 2 tomatoes, diced
- 2 tbsp sweet soy sauce
- 2 tbsp lime juice
- 2 cups bean sprouts
- 1 cup chopped celery leaves
- Fried shallots and chopped scallions for garnish
Special equipment needed:
- Large pot
- Mortar and pestle
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the chicken feet, lemongrass, kaffir lime leaves, bay leaves, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Lower the heat and let it simmer for 2 hours until the chicken feet are tender.
2. In a separate pan, heat the vegetable oil over medium heat. Add the garlic, shallots, and red chilies. Sauté until fragrant.
3. Add the diced tomatoes and sweet soy sauce. Cook until the tomatoes are soft and the sauce thickens.
4. Add the tomato mixture to the pot of chicken feet. Stir well and let it simmer for another 10 minutes.
5. Add the lime juice, bean sprouts, and chopped celery leaves. Cook for another 2 minutes.
6. Serve hot with fried shallots and chopped scallions as garnish.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 200
Total fat: 8g
Cholesterol: 100mg
Sodium: 500mg
Total carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Chicken feet can be substituted with chicken wings or drumsticks
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar
Variations:
- Add boiled eggs or tofu for extra protein
- Use different vegetables such as carrots or cabbage
- Add noodles for a heartier soup
Tips and tricks:
- Clean the chicken feet thoroughly before cooking
- Bruise the lemongrass to release its flavor
- Use a mortar and pestle to grind the coriander and cumin seeds for a fresher taste
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a ladle and garnish with fried shallots and chopped scallions.
Garnishes:
Fried shallots and chopped scallions
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water and adjust the seasoning.
- If the soup is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to clean the chicken feet thoroughly before cooking.
- Cook the soup until the chicken feet are tender and the soup is heated through.
Food history:
Soto Ceker is a popular Indonesian soup made with chicken feet. It is commonly sold by street vendors and is a favorite among locals.
Flavor profiles:
Soto Ceker has a savory and slightly spicy flavor with a hint of sweetness from the sweet soy sauce.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian