Mom's Saoto Soup Recipe

Ingredients

3 Chicken Breast
100 grams of Basmati rice
Tray bean sprouts
2 litres water
1 onion (coarsely cut)
4 cloves garlic
1 vegetable stock Cube
2 Chicken broth cubes
2 bay leaves
1 tablespoon sweet soy sauce
1 teaspoon Laos
½ teaspoon ginger powder
1 teaspoon dried parsley
Salt and pepper.
4 Eggs

Instructions

Put the chicken breast in a stockpot, along with the water, the onion, pressed garlic cloves, broth cubes, bay leaves, sweet soy, Laos, and the ginger powder.
Add salt and pepper to taste.
Bring it to a boil.

Turn the heat lower once it boils, and leave with a lid on the pan.
Cook at least one hour on low heat.
After about three minutes, remove the chicken breasts from the pan, and make them with 2 forks in pieces.

Meanwhile, the soup is allowed to cook gently.
Boil the rice according to the instructions on the packaging.

Boil the eggs for 9 minutes, cool them and cut into four parts.
Time to fill the soup bowls, put in the middle some rice,
Bean sprouts and chicken.

Pour the soup over it and place the eggs along the edge of the bowl.
Then some pepper and parsley over it.

For the lover of spicy, add some sambal.
For our taste it was not necessary.

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Saoto soup 6 people

For the base (soup) -3 stalks lemon grass-3 Laos -Half ginger -1 full soup pot of water. (About 3 liters) -10 allspice balls -6 salmon leaves (also known as salambladeren)-5 tablespoons kecap asin -2 chicken bouillon cubes -black pepper


For garnish -2 bags of fries chips natural taste (you can also put 4 potatoes fine cutting and baking)-fried garlic (toko) or itself fine cutting and baking -fried onion (toko) or itself fine cutting and baking -1 pack of soe-on vermicelli-6 boiled eggs -500 grams of bean sprouts-1 bunch of parsley chopped (not too fine) -the 5 chicken pieces previously appointed

Soup preparation: 1. Cook the chicken pieces in a pan of water. The flesh should be well cooked! Do here than a little salt and black pepper and FRY in sunflower oil. If this is done do you remove with your hands or knife the meat from the bone. You put the meat apart to soon going to fluff and the bot use you so for the broth.

2. fill your soup pan with water and bring to the boil. Make notches in your lemon grass stems, cut them by 2 and place in the pan. Do the same at your laos and ginger and add this. Do here also the allspice balls, black pepper and chicken bouillon cubes. Break your salmon leaves a little with your hand and do this. This is done so that the taste better. Next do the bones of the chicken there and don't let this Cook for half an hour before you sure the soy sauce there adds.

3. Meanwhile, you can get started with the garnish. Break the noodles into pieces and FRY in a little oil. No longer than 5 seconds each side. If you do then they are great pieces in the pan and 1 whole. Bake it so 5 sec turn it over with a spatula and bake 5 sec. Then put it in a large bucket.

4. make the fried noodles with your hands a little loose and do here your fries chips and fried garlic and forward to taste. (If you don't have ready made fried onion and garlic from the shop then you need this now baking and do) Do here a lid on and put it to the side. 5. Cook your eggs, peel them and put this apart 6. Were you bean sprouts and break the Brown bottom off of everything. (This takes a long time, but looks neater) 7. Chop the parsley but not too fine and do this in a bowl 8. Finally, Fluff your chicken and put this also separately.

9. Then add to taste the sweet soy to your soup and taste even or the ' slap ' taste or not. If so, then add some soy sauce. Let your soup simmer for about 10 min and then your soup ready.


* tip: If you are baking the vermicelli, garlic and onion much work takes place, then you can at each toko ready made mix saoto pick up where this all for you fried and mixed.

The soup is served as follows: take a soup bowl and do the egg in followed by the bean sprouts, mix of vermicelli, chips, fried onion and garlic and chicken gepluisde. Then pour the soup over it back and garnish it with a bit of parsley

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