Chicken Soup
Chicken Soup
Try this quick and easy chicken soup recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 60 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
As seen on Best Wan!
Ingredients
  • 60 millilitres / 2 fl oz Vegetable Oil
  • Handful of Cloves
  • Handful of Star Anise
  • Handful of Cinnamon Bark (Kulit Kayu Manis)
  • Handful of Cardamom Pods
  • Handful of crisp-fried Shallots (Bawang Goreng)
  • 10 cups Chicken Stock
  • 1 Spring Onion (Scallions), chopped
  • 1000 grams / 2 pounds / 3 oz Chicken, quartered or halved - older chicken is preferred
  • 2 Red Onions, sliced thinly
  • Paste Ingredients: - to be finely grounded:
  • 15 Shallots (Red Onion)
  • 3 Garlic cloves
  • 3 Lemongrass (Serai)
  • 2 cm / 1 inch Galangal (Lengkuas or Blue Ginger)
  • 8 Candlenuts (Buah Keras, Kemiri)
  • 4 tablespoons / 2 oz Black Peppercorns
  • 2 cm / 1 inch Ginger
  • 4 tablespoons / 2 oz Coriander Powder (Serbuk Ketumbar)
  • 3 tablespoons / 1½ oz Fennel Powder
  • 3 tablespoons / 1½ oz Cumin Powder
  • 1 cup water
  • Garnishing Ingredients:
  • 8 fried Potato Fritters - mix Mashed Potatoes
  • 1 Egg
  • 250 grams / 9 oz Rice Vermicelli (Bee Hoon) - boiled and drained well - or Traditional Malay Rice Cake (Ketupat)
  • 2 Spring Onion (Scallions), finely chopped
  • Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped
  • Crisp-fried Shallots (Bawang Goreng)
Method
  1. Heat cooking oil in a pot
  2. Stir-fry onion together with cloves, star anise, cinnamon bark and cardamom pods, till golden
  3. Fry paste in pot with onions and dry spices till aromatic
  4. Add the chicken, stir well and cook on medium heat for approximately 20 minutes
  5. Add chicken stock, crisp-fried shallots, spring onion, chopped coriander and bring to boil for a further 40 minutes
  6. Remove the chicken from the gravy, drain and allow cooling
  7. Once cooled, fry chicken in hot oil till skin becomes crispy
  8. Drain off excess oil and set aside
  9. Tear the warm chicken into strips
  10. Use the chicken strips to garnish the soup
  11. Serve soto soup with striped chicken, and with all the garnishing ingredients
  12. Serve the dish with sliced bird's eye chillies (cili padi) in soy sauce, calamansi lime juice, and a pinch of sugar

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