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Ingredientes
- 1 whl chicken
- 5 stalk green onions finely sliced
- 2 Tbsp. sweet soy sauce
- 1 tsp vinegar Vegetable oil as needed
- 1/4 lb flour
- 5/8 c. water
- 1/2 lb beansprouts
- 1/3 lb crisp-fried potato chips
- 1/4 lb cellophane noodles soaked briefly in warm water till softened, and liquid removed
- 5 x hard-boiled Large eggs quartered
- 2 Tbsp. fried shallots
- 3 stalk flat-leaved parsley finely sliced
- 1 1/2 x inches fresh ginger
- 10 sm garlic cloves
- 1 tsp freshly-grnd white pepper Salt to taste
Direcciones
- Put the chicken in a large pot cover with water and using medium-high heat, bring the it to a boil till tender. Set aside 8 1/2 c. of the chicken broth.
- Bone the chicken and slice in 1/4- by 3/4-inch shreds. Stir-fry the chicken till it's golden brown yellow and set aside.
- Fry the spice paste till fragrant with 1 Tbsp. vegetable oil. Add in it to the stock and heat the stock to boiling.
- Add in the sliced spring onions, sweet soy sauce and vinegar. Stir well. Adjust the seasoning and simmer for a few min.
- To make the beansprout fritters, mix the flour, water and salt and then add in the beansprouts. Drop a heaped tablespoonful of the mix into warm oil and fry to a golden brown yellow color. Remove and set aside.
- To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled Large 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 warm. For warm-flavor lovers, provide a side-dish of Sambal Soto (see recipe).
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 489 | |
| Calories from Fat 239 | 49% |
| Total Fat 26.47g | 33% |
| Saturated Fat 7.63g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 381mg | 16% |
| Potassium 405mg | 12% |
| Total Carbs 25.72g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.59g | 0% |
| Protein 34.72g | 56% |
