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Chicken Chive Soup (Sop Ayam Caisim) Recipe

Chicken Chive Soup (Sop Ayam Caisim) Recipe

Chicken Chive Soup (Sop Ayam Caisim) Recipe

Whoever said that great food couldn’t be healthy food obviously isn’t familiar with Indonesian cuisine, or my grandmother. Her Chicken Chive Soup is incredibly easy and quick to prepare, resulting in a super light stock with a fragrance that can only be described as high-octane umami. Gently simmering chicken stock is the backdrop to a generous amount of garlic and ginger, infusing the soup with intense flavors. Lightly dredged in cornstarch, bites of chicken are briefly simmered, retaining their moisture and tenderness. My grandmother felt that chives were an underrated and underused vegetable in Indonesian cuisine, so she incorporated the onion-like greens along with crisp bamboo shoots to bring a flavorful balance to this charming soup.

Ingredients :

    • 2 tablespoons oil
    • 7-10 cloves garlic, finely minced
    • 2 tablespoons minced ginger
    • 8 cups (1.75 liters) chicken stock
    • 2 small boneless, skinless chicken breasts, thinly sliced (1 lb/ 500 g)
    • 2 tablespoons cornstarch
    • 1 teaspoon salt + 1/4 teaspoon for the chicken
    • 1 bunch chives (4 oz/110 g), cut into 2-in (5-cm) long pieces
    • 11/4 cups (150 g) fresh bamboo shoots (or canned)
    • 1/8 teaspoon ground white pepper

Method :

    1. Heat the oil in a large pot over high heat. Sauté the garlic and ginger until fragrant and lightly browned, for 1 to 2 minutes. Pour in the chicken stock and bring to a vigorous boil before lowering the heat to medium high.
    2. Mix the chicken pieces with cornstarch and ¼ teaspoon salt with your hands until thoroughly coated.
    3. Gently drop the chicken pieces into the stock and allow them to simmer for approximately 5 minutes.
    4. Add the chives and bamboo shoots; stir gently. Toss in the remaining salt and the white pepper, continuing to stir. Simmer for another 3 minutes and serve hot.