Chicken Soto (Soto Ayam)

I had some leftover mashed potato from our dinner last night, so this morning I made some potato fritter out of it. Just by adding ground white pepper, ground nutmeg, green onion and eggs and then deep fry it...voila! some yummy potato fritters were there....
But the fritter itself was not enough for our lunch today, so I made chicken soto as main dish.

Ingredients:
- 6 chicken drumstick
- 5 cloves of small red onion
- 6 cloves of garlic
- 5 candle nuts
- 2cm of turmeric, peel off the skin
- 4cm of ginger, peel off the skin
- 4cm of galangal, crack it with pestle
- 1 lemon grass, cut into 5cm in length
- 2 Indonesian bay leaves
- 4 lime leaves
- 1 Tbsp of ground coriander
- 1 tsp of ground white pepper
- salt
- sugar
- water

Side dish:
- potato fritter
- boiled egg
- homemade thin potato chips
- boiled clear vermicelli (Indonesian-soun rebus)
- sweet soy sauce with chili (Indonesian-sambal kecap) - see picture below


Garnishing:
- chopped Asian celery
- chopped green onion
- fried onion and garlic

In a blender, blend onion, garlic, candle nuts, turmeric and ginger with a little bit of water until smooth. Place it in a pot and add app. 1.5lt water and all the remaining seasonings. Add chicken drumsticks and then cook until boiling and the chicken tender. Take out the chicken, shred the meat and put it aside. Adjust the taste of the soup with salt and sugar. Continue to cook until boiling again.
To serve, in a serving bowl place a small amount of steam rice and arrange the shredded chicken and side dishes on top of it. Then pour the soup over it. Garnish with chopped celery, green onion, fried onion and garlic and add the sweet soy sauce with chili. You may add some crackers to eat with it.

Note: to make the sweet soy sauce with chili, chopped some chili paddy or bird's eye chili and add sweet soy sauce. Drizzle some lime juice and mix it well.