Fragrant indonesian meal soup with rice and an egg

It was lemongrass. Remove the bottom piece and the hard green leaves. Crush the stalk with the blade of a knife and cut into 3 pieces.

Peel the ginger and cut into slices. Cut 5 cm from the stalks of the celery and cut the rest finely.

Heat the oil in the soup pan and fry the lemongrass, ginger and celery sticks for 2 min.

Add the water and bouillon tablets, bring to the boil and simmer for 25 minutes on low heat.

Meanwhile, bring a large pan of water with salt, if necessary, to the boil.

When the water boils, add the rice and boil for 8 minutes. Drain and leave covered until used.

Meanwhile, peel the potatoes and cut into 2 cm cubes. Cut the chicken fillet into strips and add the last 10 minutes to the soup together with the potato.

Cut the Chinese cabbages into strips and add the last 5 min. Season with pepper and salt.

Meanwhile, bring a saucepan to the boil with water. Boil the eggs for 6 minutes. Drain and frighten under cold running water. Peel and halve them.

Scoop the chopped celery through the rice. Put the rice, eggs, fried onions and bean sprouts in separate dishes.

Scoop the pieces of lemongrass, ginger and celery from the soup and spread the hot soup over the bowls. Serve immediately and let everyone fill their own soup.