Chicken Soup

Name: Chicken Soup (Sup Ayam)
Cuisine: Malaysian
Ingredients: Cardamom pods 6; Cinnamon stick 2.5-cm (1-in); Star anise 2; Cloves 3; Vegetable oil 6 Tbsp; Cumin seeds 1 Tbsp; Fennel seeds 1 Tbsp; Coriander leaves (cilantro) 2 sprigs, chopped; Coriander leaves (cilantro) 2 sprigs, chopped; Shallots 10, peeled; Crisp-fried shallots 125 g (4½ oz); Garlic 2 cloves, peeled; Ginger 2-cm (¾-in) knob, peeled; Coriander seeds 2 Tbsp; Black peppercorns 1 Tbsp; Water 1.5 litres (48 fl oz / 6 cups); Chicken 1, about 1.5 kg (3 lb 4½ oz), cut into bite-size pieces; Potatoes 2, peeled and quartered; Carrot 1, large, peeled and cut into 5-cm (2-in) lengths; Ground white pepper to taste; Salt to taste; Spring onion (scallion) 1, chopped; Spring onion (scallion) 1, chopped

Sup Ayam

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 6 Tbsp
Cinnamon stick 2.5-cm (1-in)

Asia
Malaysia
South East Asia
Soup
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and fry the spice paste for a few minutes until fragrant.
Add the cinnamon stick, cardamom pods, cloves, star anise and chicken. Stir-fry the mixture for about 5 minutes.
Add water, carrot and potatoes and simmer for 1 hour.
Season with