Soto Ayam

Summary

Wash the chicken and pat dry.
Puree the ingredients for the seasoning paste and sauté with 1 tablespoon of oil in a large saucepan until it smells fragrant. Pour 2 liters of water on top, add the chicken, season with a little salt and cook until cooked.
Remove the chicken from the soup, remove the bone, cut the meat into bite-sized pieces and return it to the soup. Season to taste with salt, reheat and serve with the trimmings.
The deposits are served individually in bowls with the soup and you take whatever you like.
Fry the shallots in oil until light brown. Fry the garlic slices together with the chopped chilli in oil. Wash the sprouts, blanch them and cut them a little smaller. Clean and wash the spring onions and cut into fine rings.
Cook the glass noodles according to the package instructions and cut them with scissors. Boil the eggs hard and quarter them.
Carefully roast the sesame seeds in a pan without fat, stirring constantly, until they are fragrant and lightly colored.
The amount is enough as a main course for 4-6 people, depending on your appetite. For those who are particularly hungry, take more glass noodles, the amount of other deposits can also be adjusted to taste.
If you don`t have all the ingredients at hand or if you want to move quickly, you can also use red Thai curry instead of the seasoning paste. Dose carefully because of the sharpness.