Chicken Soup
this is my go to meal during ramadhan month. it's hot, comforting & flavourful. i like to eat this with Cintan noodles.
Tips
add in celery/mushrooms if you like.
You can add in more water if you like.
Category
Ingredients
| Saute Ingredients | |
| 1 | onion (sliced thinly) |
| 2 cloves | garlic (sliced thinly) |
| 10g | ginger (sliced thinly) |
| 1/2 kg | chicken |
| 3 | bunga lawang, cengkih,cinnamon |
| 5 | cili padi (squashed) |
| Trimmings | |
| 2 | potatoes (quatered) |
| 1 | tomato (quatered) |
| 1 stalk | carrot |
| 4 stalks | bok choy |
| As desired | water |
| To tase | salt & pepper |
Instructions
- 1
-
Clean the chicken and cut into desired size. Set aside
- 2
-
Heat up the pot, fill in the oil,put in the onion,garlic,ginger,bunga cengkih cinnamon,bunga lawang & cili padi.Stir fry until it smells fragrant
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- 3
-
Once the onion becomes translucent, mix in the chicken. Stir fry for about 5 minutes.
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- 4
-
Mix in the 1/2 cup of water. let is simmer for 5 mins
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- 5
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Add in another 2 cups of water. add carrot, potatoes & tomato. add in salt & pepper to taste. boil for another 15 mins. medium heat.
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- 6
-
Lastly put in the bok choy. Boil for another 2-3 mins. Serve hot with rice/noodles/pasta. Serve together with kicap cili. yumss!
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Recooks
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