Prepare all the ingredients as shown in the picture to make the cooking process easier. Wash everything thoroughly.

Cut the cilantro roots from the stems. Chop the cilantro leaves for garnish and set aside. Smash the cilantro roots for the soup. Peel and smash the garlic. Peel and wash the onion.

Peel all the vegetables. Cut the potatoes into pieces about 1/2 inch (1 cm) thick so they cook quickly and hold their shape. Cut the tomatoes and carrots as shown. Cut the onion in half, then into quarters.

In a pot or large pan, add 4 1/4 cups water (1 liter). Add the smashed garlic and cilantro roots. Bring to a boil, then add the chicken. (No need to add salt in this recipe.) Do not stir.

After boiling the chicken for about 15 minutes, flip the pieces to the other side and skim off any foam. Wait another 5 minutes, then add the bouillon cube, 2 tablespoons soy sauce, and 2 teaspoons sugar.

Add the potatoes and carrots. Boil for about 15 minutes until the potatoes are just cooked. Add the tomatoes and cook for another 5 minutes. Lower the heat and add the chopped cilantro for extra aroma.

The trick for cooking the chicken is to simmer everything together for about 30-40 minutes. Since there isn't a lot of meat, it doesn't need to cook for too long. The chicken will come out tender and just right.

Ladle into bowls, garnish, and serve hot.