Chicken Soto

Material :

• 1/2 free-range chicken, cut in half

• 1.5 liters of water

• 3 tbsp vegetable oil

• 1 lemongrass stalk, bruised

• 2 bay leaves

• 2 lime leaves

Ground spices:

• 5 cloves of garlic

• 3 cloves of red onion

• 4 pecans

• 3 cm turmeric

• 1 cm ginger

• 1/2 tsp pepper granules

• 2 tsp salt

Complementary:

• 100 g bean sprouts

• 100 g sun, brew hot water

• 2 boiled eggs

• 2 tbsp scallions

• 4 tbsp fried red onion

• 4 tbsp chili sauce

• 2 limes, cut into pieces

How to make :

• Bring the water to a boil, boil the chicken over low heat until the chicken is almost tender.

• Saute ground spices with lime leaves, bay leaf, lemongrass and stir until cooked and fragrant. Lift.

• Add to the chicken stew.

• Boil over low heat until the chicken is soft.

• Remove chicken, drain until slightly dry.

• Fry the chicken for a while until the outside is dry. Drain well.

• Coarsely chop the chicken.

• Arrange chicken, suntan, bean sprouts in a serving bowl.

• Pour in the hot broth.

• Serve with spring onions, fried onions, chili sauce and lime.