📝 About This Recipe
Originating from a legendary roadside stall at the Bangkong intersection in Semarang, this iconic Indonesian soup is celebrated for its crystal-clear, aromatic broth and delicate balance of sweet and savory notes. Unlike the creamy coconut-based sotos of other regions, Soto Bangkong features a light, spice-infused chicken stock enriched with 'Kecap Manis' and served with an array of traditional skewers. It is a comforting masterpiece that captures the essence of Javanese culinary heritage in every spoonful.
🥗 Ingredients
The Broth and Poultry
- 1 whole Kampung Chicken (Free-range) (cut into 4 pieces; traditional flavor requires free-range chicken)
- 2.5 liters Water (for the base stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 2 cm Ginger
- 1 cm Turmeric (roasted or 1/2 tsp powder)
- 1 teaspoon Whole Black Peppercorns
- to taste Salt and Sugar
The Aromatics and Fillings
- 150 grams Bean Sprouts (blanched briefly)
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 2 stalks Celery Leaves (finely chopped)
- 1/2 cup Fried Shallots (for garnishing)
- 2-3 tablespoons Indonesian Sweet Soy Sauce (Kecap Manis) (added directly to the broth for color and depth)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring 2.5 liters of water to a boil. Add the chicken pieces, lemongrass, galangal, salam leaves, and kaffir lime leaves. Lower heat and simmer to create a clean stock.
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2
While the chicken simmers, prepare the spice paste by grinding shallots, garlic, candlenuts, ginger, turmeric, and peppercorns in a mortar and pestle or blender until smooth.
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3
Heat 2 tablespoons of oil in a small skillet. Sauté the spice paste over medium heat for 5-7 minutes until fragrant and the oil begins to separate from the paste.
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4
Transfer the sautéed spice paste into the simmering chicken pot. Stir well to incorporate.
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5
Add the Indonesian sweet soy sauce (Kecap Manis), salt, and a pinch of sugar to the broth. The broth should take on a light brownish-gold hue.
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6
Continue simmering for about 30-40 minutes until the chicken is tender. Periodically skim off any foam or excess fat from the surface to keep the broth clear.
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7
Once the chicken is cooked through, remove the pieces from the broth. Let them cool slightly, then shred the meat by hand or with a fork into bite-sized strips. Set the shredded meat aside.
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8
Optional: Deep fry the shredded chicken strips for 1-2 minutes until slightly crispy for extra texture, though authentic Bangkong style often uses moist shredded chicken.
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9
Taste the broth one last time and adjust the seasoning with salt or more Kecap Manis if necessary. Keep the broth at a very low simmer.
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10
Prepare the serving bowls by placing a portion of softened glass noodles and blanched bean sprouts at the bottom.
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11
Add a generous amount of shredded chicken on top of the noodles and sprouts.
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12
Ladle the piping hot broth over the ingredients in the bowl, ensuring everything is well-submerged.
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13
Garnish with a heavy sprinkle of fried shallots and finely chopped celery leaves.
💡 Chef's Tips
Always use 'Kampung' (free-range) chicken if possible, as it provides the lean, intense flavor profile essential for a clear soto. To keep the broth crystal clear, never let the water reach a rolling boil once the spices are added; a gentle simmer is key. If your broth looks cloudy, strain it through a fine-mesh sieve or cheesecloth before serving. Toasting the candlenuts before grinding is a professional secret that adds a deep, nutty richness to the base. Serve the lime wedges on the side rather than squeezing them in early to let each diner control the acidity.
🍽️ Serving Suggestions
Serve with 'Sate Kerang' (cockle skewers) or 'Sate Telur Puyuh' (quail egg skewers) for the most authentic Semarang experience. Add a side of 'Perkedel Kentang' (fried potato patties) to soak up the savory broth. Provide a small dish of 'Sambal Rawit' (bird's eye chili sauce) for those who crave a spicy kick. Always serve with a bowl of warm steamed jasmine rice and a handful of 'Emping' (melinjo nut crackers). A glass of cold Es Teh Manis (sweetened iced tea) is the perfect refreshing beverage pairing.