- 1 whole native chicken, chopped to serving sizes
- 5 slices ginger
- 5 tbsp. minced garlic
- shitake mushroom
- 2 pcs dried chili
- 1 pack sibut (1 cup)
- 8 cups water
- salt and pepper to taste
- 200g vermicelli noodles, soaked in water
- 60g beansprouts
- 60g cabbage, sliced thinly
- 60g carrots, thin strips
- Heat oil in big pot. Saute ginger and garlic until fragrant. Add chicken pieces until browned.
- Add the water and boil.
- Add sibut, mushroom, dried chili and carrots and simmer for 2 hours until meat is very soft and tender. Season with salt and pepper.
- Place vermicelli on a bowl then top with chicken and then the soup.
- Top with beansprouts, cabbage and grated
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