Indian soto ajam

Name: indian soto ajam
Total time: 35 min
Yield: 4
Ingredients: 1 onion; 2 clove garlic; 1 teaspoon coriander powder (ketoembar); 1 teaspoon turmeric; 1 teaspoon ginger powder (djahé); 1 tablespoon sunflower oil; 1.5 liter chicken bouillon; 2 chicken leg; 2 chicken breast; 2 stem lemongrass; 200 gram rice; 125 gram bean sprouts; 4 tablespoon baked onions; 4 egg; ketjapmarinade

Ingredients

1 onion
2 clove garlic
1 teaspoon coriander powder (ketoembar)
1 teaspoon turmeric
1 teaspoon ginger powder (djahé)
1 tablespoon sunflower oil
1.5 liter chicken bouillon
2 chicken leg

2 chicken breast
2 stem lemongrass
200 gram rice
125 gram bean sprouts
4 tablespoon baked onions
4 egg
Ketjapmarinade

Directions

Grind the onion, garlic, coriander, turmeric and ginger in a food processor into a paste.
Heat the oil in a soup pan and fry the spice paste briefly.
Add the stock, chicken legs, chicken breasts and lemongrass and simmer for about 1 hour at a low setting.
Remove all chicken from the pan, remove the skin from the chicken legs and pull the meat apart with 2 forks.
Spoon the stock into 4 large bowls and serve with the chicken, rice, bean sprouts, onions and egg.
If necessary, further season with sweet soy sauce.