Sannie's Chinese tomato soup


**Sannie's Chinese Tomato Soup
** Supplies: (for 8 large soup bowls)
** 1200 ml sifted tomatoes (Heinz)
** 1.5 kilo chicken bolts
** 1 small jar (360 grams) applesauce (I like to use Hak extra)
** 2 onions (shredded)
* 3 teaspoons garlic wok ease
** 3 tablespoons ketjap manis (sweet)
** 4 tablespoons dark soy sauce
** 2 tablespoons ginger syrup
** 2 tablespoons Greensweet stevia Brown (or brown sugar)
** 2 tablespoons apple cider vinegar
** 1 dessert spoon of ground lemongrass (sereh)
** 1 tablespoon sambal badjak
** 3 tablespoons cornstarch (dissolved in a little cold water)
** 2 handfuls of vermicelli
** 2 chicken stock cubes
** 1.5 litres of water
** salt and pepper
** small splash of oil
** Preparation Method:
** Sprinkle the chicken bolts with salt and pepper.
** Sauté the onion with the garlic in the oil for a few minutes and add the 1.5 litres of water, chicken bolts and chicken stock cubes and bring to a boil.
** Simmer for 1.5 hours.
** In the meantime, mix the applesauce, ketjap manis, soy sauce, ginger syrup, apple cider vinegar, sambal, lemongrass and Greensweet Brown (or brown sugar) sugar into a gruel so that it is ready.
** After 1.5 hours, take out the chicken legs, let cool a little, remove the skin and throw it away. With two forks, remove the chicken meat from the bone and discard the bones.
** Add the sifted tomatoes and then the porridge you made.
** Add the cornstarch porridge and stir well.
** Then add the fluffed chicken and vermicelli and bring to the boil again.
** Let this whole boil for another 10 minutes, keep stirring.
** Eats tasty!
** I finish the soup with spring onion in rings, bean sprouts and rolled omelet bars.
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