450gramchickenthis is best with chicken from the bones but it can be a chickenfilet. That is what we used here
3cmpiece of gingercut
1leekcut into rings
Put the water or stock into a large pot and bring to the boil. Cut the carrot in cubes and the celery in pieces and add to the water.
Bake the onions, the chili and the ginger in a pan until the onions are translucent. Add the spices and bake those briefly until they start to smell. Put everything into the souppot. Add the chicken pieces and leave to cook in the soup. Add the djeroek peroet and bruise the sereh and add as well.
n the meantime boil the eggs until they are film.
If the soup has been simmering away for half an hour remove the sereh and the kaffir lime leaves. Remove the chicken and cut or tear into pieces and put back into the soup. Place the soup into the bowls and cut one egg in half per bowl. So two halves for each bowl. You should have enough filling for the eggs to rest on.
Add fresh beansprouts on top and sprinkle with fried onions and eat straight away!