Chicken Soup with Chicken Feet and Boiled Eggs
Ingredients:
- 1/4 kg chicken (breast part)
- 25 grams vermicelli (brew and drain)
- 25 grams bean sprouts (brew and drain)
- 1/2 liter water
- Oil (for frying)
- 3 cloves garlic
- 1 cm ginger
- 2 lime leaves
- 2 candlenuts
- 1 cm turmeric
- 1 stalk lemongrass (crushed)
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 boiled eggs (for topping)
- Chicken feet (for topping)
Instructions:
- Boil the Chicken:
- In a pot, add 1/2 liter of water, and bring it to a boil. Add the chicken breast, galangal (or ginger if galangal isn’t available), and bay leaves.
- Cook until the chicken is tender. Once cooked, remove the chicken and set it aside.
- Strain and reserve the chicken broth.
- Prepare the Chicken:
- After removing the chicken, fry it in oil until it is half-dried. This adds a crispy texture.
- Shred the chicken meat into fine pieces.
- Prepare the Aromatics:
- In a pan, heat some oil and sauté the following ground spices until fragrant:
- Garlic (3 cloves)
- Ginger (1 cm piece)
- Turmeric (1 cm piece)
- Candlenuts (2)
- Once fragrant, add this sautéed mixture to the chicken broth. Add crushed lemongrass, lime leaves, pepper, and salt.
- Bring to a boil, then remove from heat. Your broth is now ready.
- In a pan, heat some oil and sauté the following ground spices until fragrant:
- Assemble the Soup:
- In a bowl, arrange a layer of vermicelli and bean sprouts.
- Add the shredded chicken on top.
- Pour the prepared soto sauce (the chicken broth with spices) over the ingredients in the bowl.
- Garnish the soup with boiled chicken feet and boiled eggs.
- Serve:
- Serve the soup hot, garnished with the boiled eggs and chicken feet for an added texture and richness.