Chicken Soto and Accompaniment

1. Boil chicken with water, TUMIX® Chicken Stock Seasoning, spice bag and star anise for 30 minutes.
2. Remove the chicken and shred the meat into small pieces. Reserve the stock.
3. Heat oil in a stock pot, add bay leaves, blended ingredients (A) and AJI-SHIO® Flavoured Black Pepper. Fry until aromatic.
4. Add in the chicken stock, boil for another 10 minutes.

Ingredients: Accompaniment (Bergedil)

Ingredients A: Accompaniment (Bergedil)

Method:

1. Stir fry minced chicken and ginger without oil until cooked. Throw away the ginger, strain and keep aside.
2. Mix chicken and all the ingredients (A) in a bowl, take some of the mixture and roll into a flat patty.
3. Dip in beaten egg and shallow fry until light brown.

Ingredients: Chilli Padi Sauce

Method:

1. Pound or blend the chilies and mix with the sauces.

Ingredients: Garnishing

To serve:

1. Place some rice cake in a bowl, add the meat patty, bean sprouts and the rest of the garnishing ingredients on top. Pour in the soup and serve with chilli sauce.