Chicken Soup Recipe

Chicken Soup Recipe

(Malaysian Recipe)

3.75 liters water

5-cm knob ginger, peeled and lightly

  crushed

4 cloves garlic, peeled

1 chicken, about 1.5kg, halved

2 teaspoons salt

2 tablespoons shallot oil, reserved from

  frying shallot slices for garnishing

Spices (combined):

7.5-cm stick cinnamon (kayu manis)

5 sections star anise (bunga lawang)

2 cardamoms (buah pelaga)

10 black peppercorns

1 rounded (heaped) teaspoon white peppercorns

1 teaspoon coriander seeds (biji ketumbar)

½ teaspoon fennel seeds (biji jintan manis)

½ teaspoon cumin seeds (biji jintan putih)

Method:

Wrap spices with a piece of cloth and secure with string.  Lightly crush spice bag with a pestle, then prick with a skewer.  Into a large pot, put water, ginger, garlic and spice bag.  Bring to a slow boil.  Add chicken, cover and simmer for 30 minutes or until chicken is tender.  Add salt.  Remove scum from liquid surface and add shallot oil.  Drain chicken and tear slightly cooled meat into small pieces.  Arrange on a serving dish.