Sup ayam ala mamak (chicken soup malaysian indian muslim style)

Main Dish

4 servings

Very Easy

55 min

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Ingredients

• 1 chicken (clean and cut into small pieces)
• 1 big onion (slice thinly half of the onion,pounded the other half)
• 4 cloves garlic (grated/pounded)
• 1 in. ginger (grated/pounded)
• spices
• 1 teaspoon cumin (grind)
• 1 teaspoon fennel (grind)
• 1 tablespoon coriander (grind)
• 1 teaspoon cloves
• 1 teaspoon cardamom
• 1 star anise
• 1 piece cinnamon
• 1 tablespoon white pepper (grind)
• 2 jugs of water (according to amount of soup you want)
• 1 carrot (cut into small pieces)
• 5 pieces potato (cut into 4)
• 2 pieces tomato (wedges)
• 2 pieces fresh green chillies (cut into half lengthwise)
• 1 tablespoon corn flour (add with some water)
• 1 stalk of Chinese celery,spring onion,coriander leaves.
• 2 tablespoons oil
• salt to taste

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Preparation

• Heat oil in pot and fry onions,garlic and ginger.
  Fry for 1 minute and add in the spices except pepper. Fry for 2 minutes and add in 1 jug of water.
• Stir the soup and add in the potatoes. Boil until the potatoes are soft.
• When the potato is soft,add another jug of water (the amount is according to the amount of soup you want). Add the corn flour mixture.This is to thicken the soup.
• Add the tomatoes,green chillies and carrot. Stir.
  Add in the pepper,salt,chicken and the leaves (coriander,Chinese celery,spring onion).
• Add in the fried onion. This is to thicken the soup and to balance the taste of the soup.
• Boil until the chicken is cooked.
• Remove from the stove.Ready to serve. Garnish with spring onion and Chinese celery.

Questions

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