How to Make Soto Kletuk from Blora

Soto Material
    1 village chicken
    2,000 ml of water
    1 stalk of lemongrass, taken white, crushed
    4 orange leaves, removed from the leaf bone
    2 bay leaves
    1 cm of ginger, crushed
    1 tablespoon of salt
    1 teaspoon of sugar
    1 block of chicken broth
    2 tablespoons of oil to saute

Ground spices
    8 shallots
    4 cloves garlic
    4 pecan nuts, roasted
    2 cm of turmeric, burned
    1/2 teaspoon of powdered pepper
    1/4 teaspoon of nutmeg powder

Kletuk material
200 grams of cassava, steamed, cut into boxes, fried dry

Supplementary material
    3 stalks of chives, sliced
    50 grams of glass noodles, brewed
    150 grams of short sprouts
    6 boiled eggs
    3 tablespoons of fried shallots for topping

Steps

   1.  Boil chicken, water, lemongrass, orange leaves, bay leaves, and ginger until the chicken is cooked.     Lift chicken. Fry the chicken until it's browned. Make it into pieces. Set it aside. Measure there are at least 1600 ml of broth.

   2.       Heat the oil. Stir-fry the spices until fragrant. Pour into boiled broth.

   3.       Add salt, granulated sugar, and block chicken broth. Cook until boiling.

   4.       Serve soto with kletuk and rice while it is warm.

* This Soto Kletuk Blora can be served in 6 servings.