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I N G R E D I E N T S

• 1 whole chicken
• 3tbsp vegetable oil
• 2 lemongrass stalks, crushed
• 3 pieces of lime leaves
• 1tbsp powdered chicken stock
• 1tsp sugar

S P I C E S 1

• 7 shallots
• 5 cloves of garlic
• 2tsp salt
• 1tsp white pepper

S P I C E S 2

• 2 candlenuts
• 3 cm turmeric
• 3 cm galangal
• 1 cm ginger

C O M P L E M E N T S

• 200gr bean sprouts or cabbages
• 100gr vermicelli soak hot water until soft
• 2 boiled eggs, peeled, cut into pieces
• fried onion
• chopped celery
• chili sauce
• lime
• soy sauce
• koya

H O W T O P R E P A R E

• Boil the whole chicken to make broth from it. When it’s done I normally put the chicken into the oven to get some color on the skin.
• Remove the chicken meat then roughly shred the meat and set aside
• Meanwhile, put all the spices 2 into your frying pan, fry them for a while without oil until the you smell the aroma.
• Then put it all in into blender and blends it until they are smooth, add a lil bit of water.
• Saute the spices 2 and add spices 1 until you can smell the fragrant.
• Add bay leaves, lime leaves, lemongrass, broth powder and sugar. Mix well.
• When it’s done put everything into the chicken broth soup and cook it for a while.
• Remove, put in the chicken stew, continue to cook until the chicken is tender.
  
• Arrange the vermicelli, bean sprouts, shredded chicken and eggs in a bowl.
• Flush with hot broth.
• Serve with complement.