Makes 8-10 servings. COOKING TIME – 20 MNTS
- 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
- Put the chicken in a large pot covered with water and using medium high heat, bring it to a boil and until tender. Set aside 2 liter of the chicken broth.
- Bone the chicken and slice in 1×2 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 shallots 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.
Regional Exec. Chef
The Pride Hotel