Ingredients :-
1 packet (500g) Vermicelli, cooked according to directions on the packaging
200g bean sprouts, blanched
Chicken stock
2 chicken thigh
2 sets chicken carcass
Ingredients A
1 tablespoon oil
10 pips garlic, chopped
10 shallots, chopped
6 pieces ginger
Ingredients B
2 star anises
6cm cumin stick
1 tablespoon cumin seeds
2 cardamoms
10 cloves
1 teaspoon peppercorns, crushed
4 litres water
20 meat balls
Seasoning
2 teaspoons salt
2 tablespoons light soya sauce
1 teaspoon chicken stock granules
Garnishing
4 blocks taukuah, fried and sliced
100g toasted peanuts
Some chopped coriander leaves, red chillies, fried shallots to serve
1. Chicken stock : Heat up oil, saute Ingredients A until fragrant. Pour in water, add in chicken whole legs, carcass and bring to boil. Lower the heat and simmer for about 1 hour. Add in meat balls and bring to boil. Add seasoning and taste. Strain the stock and tear the chicken thigh meat into shreds. Set aside.
2. To serve : Divide cooked vermicelli and bean sprout into individual bowls. Arrange meat balls, taukuah on top. Pour in hot soup and serve with toasted peanuts, chopped coriander leaves, red chilli and fried shallots on top. Serve hot.
TIPS : You may use 2 packets of soto pieces to replace Ingredients B.
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