📝 About This Recipe
Hailing from the royal city of Surakarta (Solo), Soto Gading is a legendary Indonesian clear chicken soup known for its pristine, savory broth and aromatic depth. Unlike the turmeric-heavy sotos of other regions, this version emphasizes the pure essence of chicken infused with ginger and galangal, creating a comforting yet sophisticated flavor profile. It is traditionally served with an array of side dishes, making it a beloved staple for breakfast or a light, soul-warming lunch.
🥗 Ingredients
The Broth & Protein
- 1 piece Whole Kampung Chicken (approximately 800g-1kg, cut into four parts)
- 2.5 liters Water (use filtered water for the clearest broth)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
- 1 tablespoon Salt (adjust to taste)
- 1 teaspoon Granulated Sugar (to balance the savory notes)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 3 pieces Candlenuts (toasted)
- 2 cm Ginger
- 1 teaspoon Whole Black Peppercorns
The Fixings & Garnish
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 100 grams Bean Sprouts (blanched briefly)
- 2 stalks Celery Leaves (finely sliced)
- 3 tablespoons Fried Shallots (for topping)
- 2 pieces Lime (cut into wedges)
- 4 cups Steamed Rice (served in the bowl or on the side)
👨🍳 Instructions
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1
Begin by cleaning the chicken thoroughly. In a large stockpot, bring 2.5 liters of water to a boil. Add the chicken pieces and boil for 5 minutes to remove impurities. Discard the water, rinse the chicken, and refill the pot with 2.5 liters of fresh water.
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2
Bring the fresh water to a simmer. Add the chicken back in along with the bruised lemongrass, kaffir lime leaves, and galangal. Simmer on low heat to create a clear, clean broth.
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3
While the chicken is simmering, prepare the spice paste. Using a mortar and pestle or a blender, grind the shallots, garlic, toasted candlenuts, ginger, and peppercorns into a very smooth paste.
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4
Heat a small amount of oil in a frying pan over medium heat. Sauté the spice paste until it becomes fragrant and changes to a slightly darker, golden hue. Ensure it is fully cooked so there is no raw onion taste.
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5
Add the sautéed spice paste into the simmering chicken pot. Stir gently to incorporate the flavors.
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6
Season the broth with salt and sugar. Continue to simmer for about 30-40 minutes until the chicken is tender and the broth is deeply infused with the aromatics.
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7
Once the chicken is tender, remove the pieces from the broth. Set them aside to cool slightly.
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8
Heat oil in a separate pan and lightly fry the boiled chicken pieces until the skin is just golden and crispy. This adds a wonderful texture, though you can skip this for a healthier version.
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9
Shred the chicken meat into bite-sized pieces using your hands or a fork. Discard the bones or return them to the broth for extra flavor.
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10
Taste your broth one last time. It should be light, savory, and clear. Adjust salt if necessary.
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11
Prepare your serving bowls. Place a portion of steamed rice in the bottom (traditional Solo style), followed by a handful of soaked glass noodles and blanched bean sprouts.
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12
Top with a generous amount of shredded chicken and finely sliced celery leaves.
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13
Ladle the piping hot broth over the ingredients until the bowl is filled.
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14
Garnish with a sprinkle of fried shallots and serve immediately with lime wedges and sambal on the side.
💡 Chef's Tips
For the most authentic flavor, use 'Kampung' (free-range) chicken; its bones produce a much richer and cleaner broth than broiler chickens. To keep the broth crystal clear, never let it reach a rolling boil after adding the spices—a gentle simmer is key. If you prefer a more intense aroma, you can lightly toast the peppercorns before grinding them. Always blanch the bean sprouts for only 30 seconds to maintain their crunch, which provides a necessary texture contrast to the soft noodles. Make the broth a day in advance; the flavors meld and deepen beautifully overnight.
🍽️ Serving Suggestions
Serve with 'Perkedel' (Indonesian potato fritters) for a classic starchy side. Pair with 'Sate Paru' (fried lung skewers) or 'Sate Telur Puyuh' (quail egg skewers) to mimic the authentic Solo street food experience. Add a spoonful of 'Sambal Rawit' (bird's eye chili sauce) for those who enjoy a spicy kick. Accompany with 'Emping' (melinjo nut crackers) or 'Kerupuk Udang' (shrimp crackers) for a salty crunch. A glass of iced jasmine tea or 'Es Beras Kencur' provides a refreshing balance to the warm soup.