Soto Sroto

  

At the Talbot-style cold soup is warm enjoyable. Its contents are very complete. Plus a sprinkling of peanuts to make peanut sauce more savory soup is so delicious.

ingredients:
1/2 chicken, cut in four parts
1500 ml of water
1 bay leaf
2 cm ginger, crushed
2 teaspoons salt
3 tablespoons cooking oil
1 leek, sliced
oil for frying
puree:
3 eggs pecans, toasted
2 cloves garlic
½ teaspoon pepper grains
1 cm ginger
1 teaspoon salt
fields:
100 g bean sprouts, cleaned
50 g rice noodle dried, soaked until soft, drain, cut into pieces
2 boiled eggs, peeled, cut into pieces
50 g of fried peanuts
50 g of potato chips
2 tablespoons fried shallots
1 tablespoon finely chopped celery
1 orange juice
Sauce, mix together:
50 ml of boiled water
10 pieces of red chili sauce, boiled, mashed
50 g of fried peanuts, crushed
2 tablespoons soy sauce

How to make:

     Boil chicken with salt, bay and ginger until chicken is tender.
     Remove and drain chicken. Set aside as much as 1 liter of broth.
     Saute onion until soft and fragrant.
     Put it in the broth, bring to a boil over low heat. Lift.
     Arrange the stuffing in a bowl of soup. Give shredded chicken.
     Pour the hot broth. Serve with topping.

For 6 people