Ingredients:
 | 1 whole chicken |
| 5 stalks green onions, finely sliced |
| 2 Tbs. sweet soy sauce |
| 1 tsp. vinegar |
| vegetable oil |
| 100 gram flour |
| 150 ml water |
| 200 gram beansprouts |
| 150 gram crisp-fried potato chips |
| 100 gram cellophane noodles, soaked
briefly in hot water until softened and drained |
| 5 hard-boiled eggs, quartered |
| 2 Tbs. fried shallots |
| 3 stalks flat-leaved parsley, finely
sliced |
Spice Paste Ingredients:
| 4 cm fresh ginger |
| 10 small cloves of garlic |
| 1 tsp. ground pepper |
| salt to taste |
|
Instructions:
| Put the chicken in a large pot cover
with water and using medium high heat, bring the it to a boil and until tender. Set
aside 2 liter of the chicken broth. |
| Bone the chicken and slice in 1x2 cm
shreds. Stir-fry the chicken until it's golden yellow and set aside. |
| Fry the spice paste until fragrant
with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling. |
| Add the sliced spring onions, sweet
soy sauce and vinegar. Stir well. |
| Adjust the seasoning and simmer for
a few minutes. |
| To make the beansprout fritters, mix
the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful
of the mixture into hot oil and fry to a golden yellow color. Remove and set aside. |
| To serve: Arrange the
beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep
soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned
broth into the soup plate. This should be served very hot. For hot-flavor
lovers, provide a side-dish of Sambal Soto. |
Makes 8-10 servings. |
