recipes for chicken soto with fish brains

Ingredients:
1/2 tail (580 grams) chicken, cut in 2 parts
5 lime leaves, discarded bones
2 cm ginger, crushed
2 cm ginger, crushed
2 bay leaves
2 stalks lemongrass, white is taken, crushed
4 pieces of brains, sloping cut, fried
2000 ml of water
2 teaspoons salt
1/2 teaspoon chicken bouillon powder
1/2 teaspoon sugar
1 leek, cut into 1 cm
4 tablespoons oil for sauteing

Spices:
12 red onions
6 cloves garlic
4 items hazelnut, roasted
1 teaspoon pepper
1/2 teaspoon coriander
3 cm turmeric, burned

Supplementary materials:
150 grams of glass noodles, brewed
150 grams of rice noodles, brewed
3 tablespoons fried shallots for sprinkling
2 stalks celery, chopped fine
2 red tomatoes, cut into pieces
2 eggs, boiled
240 grams of cabbage, finely sliced
120 grams of bean sprouts, brewed

Cayenne pepper sauce ingredients:
20 pieces of red chili sauce
2 cloves garlic
1/4 teaspoon salt

How to make:
A. Boil chicken, lime leaves, ginger, galangal, salam leaves and lemongrass until cooked. Measure 1500 ml of water stock. Remove the chicken. Shredded-shredded chicken. Set aside.
2. Heat the oil. Saute onion until soft and fragrant. Pour in chicken broth. Bring to a boil.
3. Enter your brains, salt, chicken broth powder, and sugar. Cook until done.
4. Sambal chili sauce: boil Cabal pepper and garlic until softened. Remove and drain. Add the salt. Puree.
5. Serve with shredded chicken supplement, hot sauce, and chili pepper Cabal.