Place 2 large chicken legs with part of the rib cage attached in 1 to 1.5 liters of water. I find chicken legs work best, as the bones also make a good broth. I am a big fan of the skin on a chicken leg. In soup, however, it adds an unpleasant layer of fat. So remove the skin.

Add 2 to 3 tablespoons of bouillon powder.

Add the onion, garlic, ginger, galangal, lemongrass and allspice berries. Add everything in large pieces if desired (but do peel the onion and garlic). Slit the lemongrass lengthwise or break and bruise it.

Let the broth simmer for about an hour.

Remove the chicken from the pot. Pull the meat off the bones and set aside for a while. Depending on how soon you plan to serve the soup, keep it covered at room temperature or in the refrigerator.

Return the bones to the pot and let them infuse for as long as desired, preferably even overnight. Using chicken legs with part of the rib cage attached allows you to extract even more beneficial substances from the bones and giblets.

Pound or grind a Madame Jeanette chili.

Add garlic, ginger and galangal to taste and pound them with the chili. First press the garlic and grate the ginger and galangal.

Sauté briefly in a little mild olive oil or coconut oil.

Add the ketjap. If homemade ketjap is not available, use soy sauce and syrup made with a sugar substitute.

Boil (8 min) and peel 4 eggs.

Rinse the mung bean sprouts under hot water or briefly immerse them in a bowl of hot water. Leave to drain.

Grind the pork cracklings in a food processor. Chop the celery with a knife or scissors. Place everything in separate small bowls, along with the chicken previously pulled off the bones.