Soto Mi Hun Recipe

Serves 4-6

Ingredients:

For Soto (soup):

1 chicken
12 quail eggs – boiled
2 stalks lemon grass
1 cup thick coconut milk
6 cloves garlic and small onions – pound together
1 tsp aniseeds, 1 tsp coriander, and 1 tsp cumin seeds – ground together
1 piece cinnamon stick
Salt to taste

Accompaniments:

1 packet Mi Hun – scalded
500 grams bean sprouts – scalded
2 tbsps chili padi
4 tbsps thick soy sauce
10 small red onions – sliced and fried
1 spring onion

Instruction:

Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic, and lemon grass.
When chicken is tender, take it out and drain. Shred the chicken.
Pound the chili padi and mix with the soy sauce to get a thick sauce. Add more soy sauce if necessary.
When serving, put the scalded Mi Hun in individual bowls, add the bean sprouts, the shredded chicken, quails egg and pour the soup over.
Garnish with the fried onion slices and spring onions and top with the chili sauce.