{
    "success": true,
    "data": {
        "id": 1094372,
        "msgid": "soto-kudus-soup-everybodys-favorite-1447893297",
        "date": "2001-03-04 00:00:00",
        "title": "'Soto Kudus' soup, everybody's favorite",
        "author": null,
        "source": "JP",
        "tags": null,
        "topic": null,
        "summary": "'Soto Kudus' soup, everybody's favorite JAKARTA (JP): Among the most popular chicken-based fare in the whole country is soto Kudus which can be found in many food stalls and major restaurants. Kudus refers to a small town in Central Java, where the recipes were originally concocted.",
        "content": "<p>'Soto Kudus' soup, everybody's favorite<\/p>\n<p>JAKARTA (JP): Among the most popular chicken-based fare in the<br>\nwhole country is soto Kudus which can be found in many food<br>\nstalls and major restaurants.<\/p>\n<p>Kudus refers to a small town in Central Java, where the<br>\nrecipes were originally concocted.<\/p>\n<p>Soto Kudus<br>\n * 1 chicken breast<br>\n * 2 liters of water<br>\n * 2 salam leaves<br>\n * salt<br>\n * 1\/2 tsp cumin powder<br>\n * 2 tbsp cooking oil<br>\n * 4 cm galangal, crushed<br>\n * 3 lemon grass stalks<br>\n * 3 fresh kaffir lime leaves<br>\n * 400 g beansprout, soaked in boiling water<\/p>\n<p>Finely ground<br>\n * 3 garlic cloves, crushed<br>\n * 4 shallots, crushed<br>\n * 1 cm ginger<br>\n * 1 cm turmeric<br>\n * 1\/2 tsp coriander<br>\n * 3 candlenuts<\/p>\n<p>Serve with finely sliced fresh leek, lime juice and fried<br>\nshallots.<\/p>\n<p>(Makes 8 servings)<br>\n 1. Boil chicken breast, salt, galangal, lemon grass, salam and<br>\nkaffir lime leaves until the chicken is half-cooked leaving about<br>\n1.5 liters of broth.<br>\n 2. Stir fry finely ground ingredients over medium heat until<br>\nfragrant. Add cumin powder, stir well.<br>\n 3. Add the fried mixture to the chicken broth. Allow to simmer<br>\nfor 10 minutes. Remove the chicken breast.<br>\n 4. Deep fry chicken breast over high heat until it is slightly<br>\nbrown. Place the fried chicken on tissue paper to absorb excess<br>\noil. Dice into small cubes.<br>\n 5. To serve, place two tbsp of beansprout in a serving bowl, top<br>\nwith the chicken and drizzle with soto. Serve warm with lime<br>\njuice.<\/p>\n<p>Fried spiced chicken and liver<br>\n * 750 ml water<br>\n * 6 pieces of both chicken and liver<br>\n * 3 garlic cloves, finely crushed<br>\n * 2 cm turmeric, finely crushed<br>\n * salt<br>\n * 1\/2 tsp cumin powder<br>\n * 1\/2 tsp coriander<br>\n * 200 ml cooking oil<\/p>\n<p>1. Place all ingredients in a pan and boil over a medium heat<br>\nuntil tender. Set aside.<br>\n 2. Deep fry chicken and liver until slightly brown. Serve warm<br>\nwith Soto Kudus. (Maria Endah Hulupi)<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/soto-kudus-soup-everybodys-favorite-1447893297",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}