Chicken Soup

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Both of us are chilli-crazies. We just cant live without chillies, cant we? Chillies really "spice" up our life. And bcoz of that, soup is never in our favourite list - be it beef, chicken or fish.

But then, once in a while it's quite nice to have a soup for lunch. Too much of everything (chillies especially) is not good anyway. The chicken soup I'm cooking today is based on a special recipe from Ms. Tulip of MYR. It's a special recipe that makes a very delicious soup indeed. My appreciation to Ms. Tulip for sharing the wonderful recipe....muahhhhh.

Chicken Soup
Source : Ms. Tulip




Ingredients

1/2 chicken
1/2 onion, finely blend
1 garlic, finely blend
1/2 inch ginger, bruised
1/2 stick of cinnamon
2 pcs. cloves
1 pc. anise
2 pcs. cardamon
1 potato, cut into 4 pcs
1 small carrot, cut into desired shape
1/2 bowl of water
Pepper, salt & chicken stock
Celery, scallion & fried onions


How To

Boil the water, add in the spices, turn off the flame & cover the pot.

Set it aside till the it becomes lukewarm. Strain the spices & keep the lukewarm water aside.

Heat the oil & fry the onion & garlic till fragrant. Then put in the ginger & spices, fry for a while.

Add in chicken & make sure they are well mixed with the fried ingredients. Fry under a small flame for about 1o min.

Pour in the lukewarm water with another bowl of plain water. Add more water as you desired.

Once the soup boils, add in the potato & carrot. Then followed by salt, pepper & chicken stock to your taste.

Turn of the heat & sprinkle with celery, scallion & fried onions. Cover the pot completely for about 20 mins to let the aroma being absorbed into the soup.

Serve hot with rice / bread / on its own.