Ingredients:

• 1 chicken, jointed
• 1 large onion
• 1 liter water
• 1 tbs. salt
• 2 tsp. minced ginger
• 3 tbs oil
• 3 hard-boiled eggs, sliced
• 1 cup bean sprouts, scalded
• 11/2 cups thinly sliced shallots
• 1 lemon, sliced

Combine the chicken, onion, water and salt in a pan. Bring to boil, cover and cook over low heat for 1½ hours until chicken is tender.

Remove chicken, strain and add ginger. Cut the chicken into thin strips.

Heat oil and saute onions until golden brown. Stir in the bean sprouts and cook over low heat for 5 minutes.

To serve, arrange the chicken, vegetables and eggs on a platter.

Each individual will make his selection and pour the soup over the ingredients.

Serve also with potato cakes and thick soy sauce.

Kosher Asian -- Malaysian