Saoto (Soto Ayam)

Ingredients

• •2 quarts water
• •1 lbs chicken breast
• •9 oz. white vermicelli
• •2 cloves of garlic
• •2 potatoes
• •2 dry daun salam leaves
• •18 oz. dry or fresh laos
• •9 oz. bean sprouts
• •2 twigs soup greens for the sweet taste
• •black- or white pepper
• •1 onion
• •3 grains pimento
• •4 eggs
• •1 fresh or dry twig lemon grass
• •kecap (sweet - or salt soy sauce)
• •4 chicken bouillon cubes
• •Salt
• •Vegetable - or corn oil

Directions

1. 1boil the water then add the chicken breast, laos, crushed pimento, black- or white pepper, one chopped garlic, 1/2 chopped onion, daun salam, lemon grass and the chicken bouillon cubes.
2. 2Boil for about 30 minutes or till the chicken breast is tender.
3. 3Peal the potatoes and slice this into the small pieces.
4. 4Hard boil the eggs.
5. 5Cut the white vermicelli in pieces.
6. 6Chop the soup greens and put this in a cup; slice the rest of the onion and garlic.
7. 7Fry the rest of the sliced onion and garlic.
8. 8When the garlic and onion are brown, take them out and place in a small cup.
9. 9Fry the the potatoes and the white vermicelli.
10. 10Put bowls on the table and for each bowl you scoop out:
11. 11First the potatoes and white vermicelli, the bean sprouts, the sift out chicken breast, - the mixed fried onion and garlic and the soup greens.
12. 12For the soup topping we use the cooked eggs.
13. 13Now scoop the boiling soup into the bowls.