Chicken Soto

Chicken Soto is a kind of chicken soup with glass noodles content, bean sprouts, slices of chicken eggs, cabbage, potatoes and tomatoes. Chicken soup with saffron spice that yellow gravy.

Chicken soup can be eaten with white rice or slices lontong.

Material:

* 1 whole chicken (clean)
* 200 grams of cabbage
* 200 grams of bean sprouts (boiled briefly)
* 4 potatoes (boiled or steamed, peeled, and fried)
* 2 tomatoes
* 50 grams glass noodles (soaked in hot water)
* 3 boiled eggs
* 2 liters of water
* Fried onions

Spices:

* 3 lime leaves
* 2 stalks lemongrass
* 2 bay leaves
* 1 leek
* 25 grams galangal
* 2 tablespoons cooking oil

Spices are blended:

* 5 grams of turmeric
* 4 candle nut
* 15 grams ginger
* 3 pieces of red onion
* 2 cloves garlic
* ½ teaspoon pepper
* 2 tablespoons salt

How to make:

* Saute the blended ingredients over low heat until fragrant
* Boil the chicken in the pot along with herbs that have been pan-fried, galangal, lime leaves, bay leaves, lemon grass and leaves for at least 30 minutes until the chicken becomes tender. Cooking time can be shortened by using a pan presto.
* If the sauce is still unsettled allowed to add salt or pepper to taste
* Separate the meat from the bone with a fork and knife
* Return the bones to the broth in the pan
* Add the leeks cut
* Kuah need boiled again before serving

How to serve:

* In the bowl place the cabbage, bean sprouts, vermicelli, sliced potatoes, tomatoes, and eggs and chicken meat
* Flush the boiling soup broth into the bowl
* Add fried onions and lemon slices on top if you like
* Serve with chili vinegar, soy sauce, crackers and emping.