Ingridients I : 1 whole chicken 2 lt water 2 salam leaves 2 cm bruised galangal Salt to taste Oil for deep frying - Bring all these ingridients into boil 'till the chicken is cooked. - Pour the chicken from the stock, let it cool, cut into 4 parts, and deep fry chicken till crispy, cut the chicken meat into small pieces. Set a side. - Let the stock is cooking with low heat. Make into smooth paste : 1 tsp white pepper 5 roasted candle nuts 3 cloves garlic 2 cm fresh ginger - Heat 3 dsp oil in a wok and fry the paste till fragrant and mix it together with the chicken stock. Ingridients II : 50 gr spring sprouts 75 gr vermicelli (beans thread), soak in hot water 3 boiled eggs, slice it to round shape 100 gr fried peanut 100 gr crispy potato chips 5 dsp roasted grated coconut 2 stalks chopped celery 6 sliced lime To serve and garnish : - prepare 6 bowls/soup cups - put into each bowl : Spring sprouts, vermicelli, cut fried chiken, and 3 slices egg, then chicken stock, fried peanuts, potato chips, roast greated coconut, 1/2 tsp chopped celery, sliced lime and sambal rawit. Sambal Rawit Ingridients : 15 boiled red rawits, pound/grind it 3 dsp pounded fried peanut 2 dsp sweet soy sauce salt and sugar to taste - Mix together and stir it well.Source - Rudy Supratman