Soto chicken Lamongan

Material:
1 whole chicken (weight approximately 800 g)
2 tablespoons cooking oil for sauteing
1 vertebra ginger, crushed
4 cm galangal, smashed
Cloves 3 eggs
salt to taste
Spices that are:
5 pieces of red onion
4 cloves garlic
½ teaspoon whole peppercorns
1 teaspoon toasted coriander
6 grain toasted hazelnut
2 cm turmeric.
To complement:
50 g suun, pour boiling hot water until soft, drain and scissors-scissors.
50 g thinly sliced ​​cabbage
2 stalks celery, thinly sliced
2 tablespoons fried onions
1 tablespoon fried garlic
3 eggs poached chicken, sliced ​​round
prawn crackers, sambal chili stew, lemon, sliced​​.
Method:
Boil chicken with 2 liters of water, until tender and cooked. Remove chicken and cut into small pieces, and set aside his broth.
Heat oil in a skillet, saute the blended ingredients until fragrant, pour 4-5 tablespoons of chicken stock, add ginger, galangal, cloves, and salt. Stir until well blended. Cook for about 5 minutes. Add the remaining broth. Cook on low heat until the broth back to boil and cook for 20 minutes. Lift.
How to serve:
Place the chicken pieces in a bowl of soup. Give suun, sliced ​​cabbage, sliced ​​celery, and eggs. Pour the soup broth is still hot. Sprinkle with fried onions and fried garlic. Serve with boiled chili sauce, shrimp crackers and lemon slices.