Soto Ceker - Indonesian Chicken Feet Soup

Ingredients

• 500g (1.1 lb) chicken feet 500g (1.1 lb) chicken feet
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fried shallots, for garnish Fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Cooked rice, for serving Cooked rice, for serving
• Sambal (chili paste), for serving Sambal (chili paste), for serving
• Kecap manis (sweet soy sauce), for serving Kecap manis (sweet soy sauce), for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant.
2. 2.
   Add the chicken feet to the pot and cook until they turn golden brown.
3. 3.
   Pour in the chicken broth and add the lemongrass and galangal. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the chicken feet are tender.
4. 4.
   Remove the chicken feet from the broth and set them aside.
5. 5.
   In a small bowl, mix together the turmeric powder, ground coriander, and ground cumin with a little water to form a paste.
6. 6.
   Add the spice paste to the broth and stir well. Simmer for another 10 minutes to allow the flavors to meld.
7. 7.
   Season the broth with salt and pepper to taste.
8. 8.
   To serve, place a portion of cooked rice in a bowl. Add a few chicken feet and ladle the hot broth over them. Garnish with fried shallots and serve with lime wedges, sambal, and kecap manis on the side.

Treat your ingredients with care...

• Chicken feet — Make sure to clean the chicken feet thoroughly before cooking by removing any dirt or debris. You can also blanch them in boiling water for a few minutes to remove any impurities.

Tips & Tricks

• For a spicier kick, add more sambal to your soup.
• If you prefer a thicker broth, you can add a cornstarch slurry to the soup and simmer until it thickens.
• Feel free to customize your toppings by adding boiled eggs, bean sprouts, or fresh herbs like cilantro or Thai basil.
• If you can't find galangal, you can substitute it with ginger, although the flavor will be slightly different.
• To save time, you can use store-bought chicken broth instead of making your own.

Serving advice

Soto Ceker is best enjoyed hot. Serve it in individual bowls with a generous portion of rice, chicken feet, and broth. Squeeze some lime juice over the soup and garnish with fried shallots for added crunch and flavor. Don't forget to provide lime wedges, sambal, and kecap manis on the side for diners to adjust the taste according to their preference.

Presentation advice

To make your Soto Ceker visually appealing, arrange the chicken feet neatly in the bowl and pour the hot broth over them. Garnish with a sprinkle of fried shallots and a lime wedge on the side. Serve the soup with a side of steamed rice and condiments in small bowls for a complete and inviting presentation.