Mee Soto Ayam aka Chicken Noodle Soup

Ingredients:
300g chicken (with bone such as the chicken breast)
1 packet Rice Vermicelli ~ soak with hot water
1 lemongrass ~ halves & smash
1cm galangal ~ peel & smash
1 tbsp white pepper powder
1 tbsp salt ~ to taste
1-1/2 liters of water
4 tbsp cooking oil

Blend:
3 cloves garlic
2 medium onion
1cm fresh ginger
1/2cm fresh turmeric / 0.5 tsp turmeric powder

Spice:
2 pcs cinnamon sticks
8 cloves
2 cardamons
2 star anises

Garnish:
Spring onion ~ chopped
Fried shallots
Bean Sprout ~ blenched
2 boiled eggs ~ halves

Directions:

1. Heat a non-stick pot with cooking oil over medium heat.  Add the spices & saute for about 3 mins.
2. Then add the blended ingredients together with galangal & lemongrass.  Stir fry for about 10 mins over medium heat.  Make sure the oil does not dry up & the ingredients do not burn.
3. Add the chicken & stir them together with the content for 3 mins.
4. On medium heat, add water, salt & white pepper to taste.  Stir well & cover the lid.  Check & stir occasionally.
5. Simmer for 40 mins.  When chicken is cooked, take the chicken out from the pot & shred the meat & put aside.  Put the bones back into the pot.
6. To serve, blanch the bean sprouts in a separate pot for less than 30 sec.  Put the bean sprouts in a bowl with the rice vermicelli & add the chicken soup.  Top it with the shredded chicken, half boiled egg & place it beside the shredded chicken.  Garnish with little spring onions & fried shallots.