Soto Ambengan

Materials:
1/2 village chicken
11/2 tablespoons salt
2 liters of water
3 tablespoons oil for sauteing
Supplementary materials:
150 grams cabbage, finely slice
50 grams of dried glass noodles brewed in a hot water
3 hard boiled eggs
1 leek, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons fried onions
2 tablespoons garlic fries
2 lime, divided
soy sauce
pecan sauce shrimp crackers
blended spices:
8 spring onions
4 clove garlic
1 teaspoon pepper
3 cm turmeric, roasted
Other spices:
5 lime leaves
2 stalks lemongrass, crushed
1 teaspoon white sugar
1/2 bouillon powder(option)
How to make:
Poached chicken, salt and water until chicken is tender. Lift the meat drain. Water reserve broth for soup broth. Fried meat fit to yellow-brown, lift to tear off a piece. Saute crushed spices until fragrant. Enter lime leaves, lemongrass, galangal and ginger. Saute until the spices are cooked. Enter into broth. Boil again over low heat until boiling. Enter the lift leek.
put cabbage, glass noodle, chicken and boiled eggs to tear off a piece into the bowl. View sprinkle, scallions, celery, onion and garlic fried. Serve soup with lemon sauce, shrimp crackers and pecan sauce