Soto banjar

Ingredient:
1/2 free-range chicken tail, cut two
1/2 tablespoon salt
2 water liters
Equipment ingredient:
Ketupat (rice wrapped in leaves) sufficient.
75 grams noodle dry, pour boiling water into with hot water.
potato rissole
4 boiled egg grains, cut in two
1 onion leaf, slice soft
3 celery, slices soft
3 fried onion tablespoon
Sweet soybean sauce
2 lime, slits
flavor that refined:
9 onion cloves
5 garlic cloves
1/2 but meg
1/2 pepper teaspoon
Other flavor
3 cardamoms
3 cm cinnamon
4 clove grains
Manner make:
Mic chicken, salt and water. boiled up to soft chicken meat. lift tear off a piece. Cast aside the broth water for sauce soto. Saute flavor that refined up to fragrant. Add the other flavor, saute up to ripe. insert to into broth, stir flat. Ripe return up to flavor penetrates to into sauce.
Order apart ketupat, noodle , rissole, egg and chicken tear off a piece into cup. Sow onion leaf, celery and fried onion. Pour with sauce soto, still hot. Add soybean sauce and lime juice, present