Peel and chop the onions, garlic, and ginger. 

Using a pestle and mortar or a food processor, grind the chopped onions, ginger, and garlic into a paste. Set aside

Clean and cut the chicken into small pieces or into 4 big pieces. 

Boil one litre of water in a pot, and put the chicken pieces in when the water reaches its boiling point. Boil the poultry until it’s just cooked through. Drain the chicken and set it aside. 

In another pot, boil 2 litres of water and add the onion paste, lemongrass, salam leaves, vinegar, pepper and salt. Let the water simmer with all the herbs and spices for about 5 minutes. 

Then add the chicken into the spiced water and let it cook and simmer for at least 30 minutes. The longer you cook the more savoury your soup will be. 

Once you’re happy with your soup, take the chicken out and shred its meat. Set aside. 

Arrange your Soto Ayam in a serving bowl. Starting with Lontong pieces (if using), cellophane noodles, beansprouts, shredded cabbage, shredded chicken and boiled egg slices. 

Then pour the soup over until it covers everything. 

Garnish your Soto Ayam with chopped tomatoes, sliced spring onions, parsley, fried onions slices, and some crackers.

Enjoy.