Preparation:

• Fill a large stockpot with 5 liters of hot water and add the stock cubes.

• Add the fresh galangal, salam leaves, allspice grains and chicken legs to the pan.

• Allow the stock to boil briefly and then steep over low heat for at least 3 to 4 hours. Preferably half a day.

Step 1: Prepare the chicken

• After a few hours, remove the chicken legs from the stock and let it cool down. Leave the broth on the stove.

• When the chicken has cooled, remove the meat from the bone by hand and pull the chicken apart into small pieces.

• Then put a dash of sunflower oil in a wok. Once the oil is hot, add the chicken with some salt and pepper to taste and stir-fry the mixture.

• When the chicken is slightly crispy, set it aside.

Step 2: Prepare the vermicelli

• Cover a clean wok with a layer of (new) sunflower oil and let it become very hot over high heat.

• Add the Chinese vermicelli in small portions and fry briefly in the oil. Turn it halfway through and remove it from the pan before it browns.

• Drain on kitchen paper and set the fried vermicelli aside.

Step 3: Prepare the onions

• Chop the white onions and add (possibly the same) oil again let it get hot.

• Fry the onion in the oil until it turns brown.

• Set the fried onions aside.

Step 4: Make the sauce

• Chop the garlic finely and add it to the soy sauce.

• Optional: finely chop a hot pepper and add it to the sauce.

Step 5. Prepare the remaining ingredients

• Boil the eggs and peel them.

• Chop the celery finely.

• Have the chips and bean sprouts ready for serving.

• Preferably strain the stock so that you are left with a clear stock. Warm it up before serving.

Step 6. Serve the saoto

• Place some of all the 'dry' ingredients on a deep plate: first the chicken, then the bean sprouts, the celery, the chips, the fried onions, the egg and then the vermicelli on top.

• Then add the stock to the plate over the ingredients until the plate is filled.

• Finally, add a little soy sauce to taste.