Preparation

• Fill a large stockpot with 5 liters of hot water and add the stock cubes.

• Add the fresh galangal, salam leaves, allspice and chicken legs to the pan.

• Cook the stock and let it simmer for at least 3 to 4 hours on low heat. Preferably half a day.

Step 1: Prepare the chicken

• After a few hours, remove the chicken legs from the stock and let it cool for a while (keep the stock on low heat)

• When the chicken has cooled down, remove the meat from the bone and tear the chicken apart into small pieces by hand.

• Then put a dash of sunflower oil in a wok. Once the oil is hot, add the chicken with some salt and pepper to taste and stir-fry the mixture.

• When the chicken is a bit crispy, set it aside.

Step 2: Prepare the Vermicelli

• Cover a clean wokpan with a layer of new sunflower oil and let it get very hot.

• Add the Chinese vermicelli in small portions and fry briefly in the oil. Turn it over halfway. Remove from the pan before it becomes brown.

• Set the fried vermicelli aside.

Step 3: Prepare the onions

• Chop the white onions and let the oil (possibly the same) heat up again.

• Fry the onion in the oil until it turns brown.

• Set the baked onions aside.

Step 4: Make the sauce

• Chop the garlic finely and mix it with the soy sauce.

• Optional: finely chop a hot pepper and add it to the sauce as well.

Step 5. Prepare the rest of the ingredients

• Boil the eggs and peel them.

• Finely chop the celery.

• Have the chip fries and bean sprouts ready for serving.

• Preferably strain the stock, so that you have a clear stock. Warm it up before serving.

Step 6. Serve the saoto soup

• Put some of all the 'dry' ingredients on a deep plate: first the chicken, then the bean sprouts, celery, potato chips, fried onions, the egg and then the vermicelli on top.

• Then add the stock to the plate over the ingredients until the plate is filled.

• Finally, add a little soy sauce to taste.