Peel potatoes and cook for 20 minutes. Put the chicken breast in a pan, under water (approx. 3 to 4 liters) and boil them for about 10 minutes. Meanwhile, wash and cut up, chop or slice vegetables (onions, leek, pepper, cabbage, parsley, beansprouts). Drain. Peel eggs and cut up.

Leave the water in the soup pan, take out chicken breasts and cut up in small pieces. When potatoes are cooked, drain and cut up as well. Boil the rice according to the instructions on the package.

Use an Asian wide frying pan to stir fry the vegetables. Put in some oil, stir in some soya sauce, garlic and a little bit of sambal (depends how spicey you like your food).

First, add beansprouts, leek and red pepper. Stir fry shortly. Set aside and repeat with the cabbage. Do not stir fry the parsly, though. Last, stir fry the chopped onions until brown, add the bumbu paste, then add the chopped chicken breasts.

When the chicken breast mixture is fried, pour it into the soup pan with simmering water. You'll get some nice soup already.

Now, normally what you do with Soto, is serve all additional ingredients in seperate dishes. Each guest takes a deep plate, takes some rice first, then whatever they like from the additional dishes and last pour a big spoon full of soup over it all, topping it with the fresh parsley. What I do, is add the potatoes, eggs, leek, taugeh and red pepper to the soup shortly before serving. I do that to serve a hotter meal. It cools fast when all dishes except the soup are only luke-warm. So I only serve the rice, the cabbage, the parsly and the crisp baked onion separate.

- Selamat Makan (have a good meal!) -

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