3cupsof cooked shredded chicken breastfrom the soup stock
1stalk celery & parsleychopped
Sambal ketjap (spicy soy sauce):
1pepperhabanero or scotch bonnet
5tbspsoy sauce
1clovegarlic
1tspsugar
Instructions
Broth:
Add all of the ingredients for the broth into a large pot and being to a boil, reduce the heat till about medium and cook until the chicken is done (about half an hour).
Remove the chicken from the soup and cook the soup for another hour or so on low heat ( the longer the better). Add salt to taste.
Once the chicken has cooled shred the meat with your fingers or use forks (no chopper). Add the chicken back to the broth.
Garnish:
Peel, cut, and fry the potatoes.
Boil, then peel the eggs.
Rinse and clean the beansprouts.
Fry the vermicelli and the onions separately in hot oil.
Shred the cabbage.
Sambal:
Boil the whole pepper for a short time in the soup, scoop it out and chop it with the clove of garlic before adding some sugar and soy sauce.
Notes
To Serve:In each soup bowl, add the soup topped one boiled egg, some beansprouts, cabbage, fried potatoes, onion/garlic, topped by vermicelli. Add some celery/parsley and if f you like it spicy, add some sambal ketjap.You can add or omit as many of the garnishes as you like.