Chicken soup

There are many ways to prepare chicken soup. This recipe is one of the easiest and does not require bunjut soup, soup spices or chicken essence cubes. One of the secrets of a good soup is to ensure that the stir-fried ingredients such as onions and garlic are cooked sufficiently until crisp. Use moderate heat while frying to avoid burning.

For a more delicious soup, make sure the chicken is fried together with the stir-fry ingredients until the chicken skin is a little dry before adding water. The soup will be tastier if the chicken is fried first and not just boiled.

Finally, use a small fire while cooking the soup. This will produce a clearer and more flavorful soup than using high heat. Although it will take more time, the results will be worth it.

Ingredients

1.5kg Chicken
1 shallots (finely sliced)
2 cloves garlic (finely sliced)
11 cardamom seeds
11 flower buds
1 cinnamon stick
3 potato
2 carrots
A few celery leaves (celery)
1 teaspoon of Aji-Shio white pepper powder
1500ml water

Ground Ingredients
3 shallots
9 cloves garlic
1 inches ginger

Method

1. Grind all the ingredients with 1/2 cup of water. Set aside first.
2. Heat a little mintak and saute the red onion and sliced ​​garlic. Use simple fire so it doesn't burn.
3. When the onion and garlic start to look crisp, add cinnamon, cardamom and cloves. Saute' for 1-2 minutes.
4. Add the ground ingredients (Red onion, garlic and ginger). Cook for 6-10 minutes until the ingredients look dry and slightly dark.
5. Add the chicken and mix with the stir-fry ingredients so that it is smooth.
6. Increase the heat so that the skin of the chicken can be slightly dried as this will add flavor to the chicken soup.
7. Add 6 cup or 1500ml of water and 2 teaspoons of salt. Stir so that the salt dissolves completely.
8. Increase the heat so that the water boils. Lower the heat when the water boils and simmer for 25 minutes.
9. Add the carrots and turn up the heat until it boils. When it boils, sigh 15 minutes.
10. Discard the scum and oil that appears on the surface of the soup for a more delicious soup.
11. Add the potatoes and turn up the heat until it boils. Lower the heat and simmer 15 minutes more.
12. Finally add celery leaves or soup leaves.
13. Garnish with fried onions and celery leaves or soup leaves. Chicken soup is ready to serve.