• 1 whole chicken
• 5 stalks green onions, finely sliced
• 2 Tbs. sweet soy sauce
• 1 tsp. vinegar
• vegetable oil
• 100 gram flour
• 150 ml water
• 200 gram beansprouts
• 150 gram crisp-fried potato chips
• 100 gram cellophane noodles, soaked briefly in hot water until softened and drained
• 5 hard-boiled eggs, quartered
• 2 Tbs. fried shallots
• 3 stalks flat-leaved parsley, finely sliced

Spice Paste Ingredients:

• 4 cm fresh ginger
• 10 small cloves of garlic
• 1 tsp. ground pepper
• salt to taste

• Put the chicken in a large pot cover with water and using medium high heat, bring the it to a boil and until tender.  Set aside 2 liter of the chicken broth.
• Bone the chicken and slice in 1x2 cm shreds.  Stir-fry the chicken until it's golden yellow and set aside.
• Fry the spice paste until fragrant with 1 Tbs. vegetable oil.  Add it to the stock and heat the stock to boiling.
• Add the sliced spring onions, sweet soy sauce and vinegar.  Stir well.
• Adjust the seasoning and simmer for a few minutes.
• To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts.  Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color.  Remove and set aside.
• To serve:  Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate.  Sprinkle fried shalots and parsley on top.  Laddle the seasoned broth into the soup plate.  This should be served very hot.  For hot-flavor lovers, provide a side-dish of Sambal Soto.

Makes 8-10 servings.