SOUP:

2 lbs. chicken breast, skin removed
1/4 lb. bean sprouts
5 eggs, hard cooked
2 tbsp. shallots, fried
2 green onions, sliced
3/4 c. bean sprouts
1/2 c. unsalted potato chips
Sambal Oelek or Badjak (optional)

Boil chicken in deep pot with enough water to cover, until cooked. Remove the chicken, cut into pieces and fry in oil until yellow. Remove and set aside. Save the broth.

Cook bean sprouts in water 5-10 minutes. Drain and set aside. Slice eggs with egg cutter and set aside.

SPICE MIXTURE:

10 cloves garlic
1 tsp. ground white pepper
Salt to taste

Grind the spice mixture together and then stir fry in 2 tablespoons oil for 1 or 2 minutes. Mix with chicken broth and bring to a boil just before serving.

HOT MIXTURE:

2 inch long red chili pepper, cut small
Sweet soy sauce
Fresh lime juice

Mix together to taste. This hot mixture may be substituted for the spice mixture, for a hotter flavor.

To serve, place sprouts in a bowl; add chicken, eggs, and potato chips (if using bought chips, crush slightly). Sprinkle with onions and shallots. Pour broth over and serve.

Make potato chips as the Indonesians do: deep fry very thinly sliced potato. Sambals may be purchased at Pan Asia market, Oakland.