Put the chicken in a large pot cover with water and using medium-high heat, bring the it to a boil until tender. Set aside 8 1/2 cups of the chicken broth.

Bone the chicken and slice in 1/4- by 3/4-inch shreds. Stir-fry the chicken until it's golden yellow and set aside.

Fry the spice paste until fragrant with 1 tablespoon vegetable oil. Add it to the stock and heat the stock to boiling.

Add the sliced spring onions, sweet soy sauce and vinegar. Stir well. Adjust the seasoning and simmer for a few minutes.

To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.

To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of Sambal Soto (see recipe).

This recipe yields 8 to 10 servings.