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Homestyle Malay Chicken Soup Recipe

Homestyle Malay Chicken Soup Recipe

Homestyle Malay Chicken Soup Recipe

The spices used in this soup has both Malaysian Chinese and Indian influence ginger and garlic from the Chinese; while cumin, coriander and the rest of the spices are an influence from the Indians. This dish also works well with beef.

Ingredients :

    • 4 cups (1 litre) water
    • 2-cm (3/4-in) ginger, peeled and crushed
    • 3 cloves garlic, sliced
    • 1 onion, cut into 6 wedges
    • 1 potato, peeled and cut into 8 wedges
    • 500 g (1 lb) chicken pieces, rubbed with salt, keep aside for 10 minutes
    • 11/2 teaspoons salt
    • Crispy Fried Shallots, to garnish
    • 1 spring onion, cut into short lengths, to garnish
    • 1 stalk Chinese celery, cut into short lengths, to garnish
    • 2 slices lime

Spice Bag :

    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon coriander seeds
    • 3 cloves
    • 1 star anise pod
    • 3 cardamom pods
    • 10–15 peppercorns, crushed
    • 1 cinnamon stick, crushed

Method :

    1. To make the Spice Bag, tightly wrapped all the ingredients in a piece of muslin cloth and tie with a piece of string.
    2. Heat the water in a saucepan over medium heat. Place the Spice Bag into the water. Add the ginger, garlic and onion, and bring to a boil.
    3. Add the potato wedges and let it simmer for 5 minutes. Then add the chicken pieces. Allow to simmer for another 10 minutes or until the meat is cooked. Add the salt. Remove from the heat. Discard the Spice Bag.
    4. Transfer the meat and soup to a soup tureen. Garnish with the Crispy Fried Shallots, spring onion and celery. Squeeze over the lime juice and serve with rice and other dishes.

Serves 4–6
Preparation time : 10 mins
Cooking time : 25 mins

See also Malaysia Cooking “Chicken Kuzi (Spicy Chicken in Tomato Gravy) Recipe”