Saoto (Soto Ayam)

Ingredients

 * 2 (two) quarts water. Saoto
 * 1 (one) lbs chicken breast.
 * 9 (nine) oz. white vermicelli.
 * 2 (two) big cloves of garlic.
 * 2 (two) normal potatoes.
 * 2 (two) dry daun salam leaves.
 * 0.18 oz. dry or fresh laos.
 * 9 (nine) oz. bean sprouts.
 * 2 (two) twigs soup greens for the sweet taste.
 * 0.07 oz. black- or white pepper.
 * 1 (one) onion.
 * 3 (three) grains pimento.
 * 4 (four) eggs.
 * 1 (one) fresh or dry twig lemon grass.
 * 0.35 oz. ketjap (sweet - or salt soy sauce).
 * 4 (four) chicken bouillon cubes.
 * Salt.
 * Vegetable - or corn oil.

Directions

 * 1) Start with boiling the water, introduce in this the chicken breast, laos, crushed pimento, black- or white pepper, one chopped garlic, halve chopped onion, daun salam, lemon grass and the chicken bouillon cubes.
 * 2) Boil for about 30 minutes or till the chicken breast is tender and take this out of the bouillon.
 * 3) Peal the potatoes and slice this into the smallest pieces (french fried style).
 * 4) Cook the eggs hard because we need these whole (if you wish, take out the egg - yellow).
 * 5) Cut the white vermicelli in pieces of four inches (with scissors).
 * 6) Chop the soup greens and put this in a cup; slice the rest of the onion and garlic.
 * 7) Fry the rest of the sliced onion and garlic.
 * 8) When the garlic and onion are brown, take them out and place in a small cup.
 * 9) Fry the chicken breast in the oil and when this is light brown, take it out; sift out the chicken breast and place it also in a cup.
 * 10) Don't forget to fry also the potatoes and the white vermicelli.
 * 11) Mix the potatoes and white vermicelli in the same bowl.
 * 12) Pull the roots of the bean sprouts out because it's looks cleaner this way and place in a cup.
 * 13) The soup always must be served hot!
 * 14) Put the 4 (four) bowls on the table and for each bowl you scoop out:
 * 15) First the potatoes and white vemicelli, the bean sprouts, the sift out chicken breast, - the mixed fried onion and garlic and the soup greens.
 * 16) For the soup topping we use the cooked eggs.