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Malay Chicken Soup
By poisoneyes | January 24, 2008
Ingredients:
Chicken marinade:
1 whole baby chicken, chopped into 8 pieces, set aside the skin and fat trimmings
3 tbsp light soy sauce
a pinch of ground black pepper
Dry spices:
1 inch cinnamon
2 star anise
4 cloves
half tsp coriander seeds
Stir fry ingredients:
2 small onions coarsely chopped
4 cloves garlic, smashed and chopped
1 inch root ginger, chopped into round tablets
a pinch of ground white pepper
Vegetable:
1 spring onions finely chopped, seperate the green and white parts
1 potato, peeled and cut into large dices
1 tomato, cut into 4 or 6 wedges
2 tbsp vegetable oil
water
Garnish - all optional:
3 fried shallots
2 chopped green chilli (the small variety e.g. bird-eye chilli)
celery leaves
coriander leaves (can be overpowering sometimes, beware)
lime cut
1. Marinade the chicken: in a mixing bowl, mix the chicken, soy sauce and ground pepper; set aside for 30 minutes.
2. In a separate pan, on medium heat, simmer the fat and skin trimmings in half a cup of water, if prefer add some salt, white part of the chopped spring onion and a little ginger.
3. In the meantime, on medium heat, heat the oil in a pan, pop the dry spices in and fry until fragrant.
4. Add the stir fry ingredients and fry until soft.
5. Add the chicken and fry until the flesh turns white.
6. Add the potato and tomato, and add water just the cover the whole thing.
7. By this time, the stock (see 2. above) will be ready, strain the stock into the pan. Throw away the fat trimmings etc.
8. Simmer on slow heat for another half hour. Don’t forget to cover the pan.
For garnishing, add the green part of the chopped spring onion and/or other optional garnishes. The garnishing ingredients, all or individually, are highly recommended. For the shallots, cut them into rings and stir fry in medium heat until golden brown or dark brown - they will add a sweet taste to your soup. I cannot recommend enough the green chilies, they add a special kick.
Oh, lastly, serve it with white rice, Basmati or Jasmine preferred.
This soup will taste better the next day, keeps well in fridge for 3/4 days.
