Boil the chicken in 2 litter water until tender, drain and shred meat when cool. Reserve 1 1/2 liters stock. Wrap nutmeg, cinnamon, cloves, and cardamom in small pieces of cloth.

Grind shallot, garlic, gingger, lemon grass, turmeric until fine. Heat the margarine and saute the ground seasoning until fragrant. Add wrap spices and papper.

Put the sauteed spices into the stock. Cover the saucepan, and continue to simmer for about 30 minute.

For the Sambal: Grind all ingredients together except oil, heat oil and saute the ground ingredients until fragrant.

For potato croquettes: Mash about 350 gram boiled potatoes,and add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon grated nutmeg and 1 egg yolk. Shape into balls. Deep in the beaten egg white, and fry until golden brown.

How to serve : Arrange rice cake or rice, glass noodles, shredded chicken, spring onions and parsley in a bowl. Add a few pieces of egg and potatoe croquettes. Pour boiling chicken stock over and garnish with fried shallots. Serve with Sambal, soy sauce and lime.