Chicken Soup - Malaysian Style

Step 1: Roast Spices for Grinding

In a dry pan, add coriander seeds, cumin seeds, fennel seeds, and peppercorn. Roast on low heat until fragrant. Then add dried chilli and curry leaves and roast for about 1 minute.

Step 2: Grind Roasted Spices

Transfer the roasted spices to a grinder and grind them into a fine powder. Set aside.

Step 3: Pound Aromatics

In a mortar, add the onion and pound coarsely. Then add shallots, ginger, and garlic, and pound until coarsely crushed. Set aside.

Step 4: Temper Whole Spices

Pour sufficient gingelly oil into a pot. Once hot, add star anise, cinnamon stick, and cardamom.

Step 5: Sauté Pounded Aromatics

Add the coarsely pounded onion, shallots, ginger, and garlic mixture to the pot. Sauté for 2 minutes until fragrant and slightly softened.

Step 6: Add Chicken and Salt

Add the 800g chicken pieces (previously washed with turmeric powder and salt) to the pot. Add 1/2 tsp of rock salt. Stir well to combine with the aromatics.

Step 7: Cook Chicken

Cover the pot and cook the chicken for 5 minutes on medium heat.

Step 8: Add Vegetables

Add the chopped tomato, potato, and carrots to the pot with the chicken.

Step 9: Add Ground Spices

Sprinkle the previously ground spice powder over the chicken and vegetables. Mix well to ensure all ingredients are coated with the spices.

Step 10: Add Water and Simmer

Pour 3 cups (600ml) of water into the pot. Stir gently to combine. Cover the pot and cook on low heat until the potatoes are cooked through and the soup starts boiling.

Step 11: Check Doneness and Season

After 15 minutes, open the lid. The chicken should be cooked. Taste the soup and add salt to taste, along with 1/2 tsp of white pepper.

Step 12: Add Celery Leaves and Final Boil

Add some fresh celery leaves to the soup. Stir gently and let it boil for another minute.

Step 13: Serve

The chicken soup is now ready to be served hot, ideally with rice.

• Roast the whole spices on low heat to prevent burning and ensure maximum fragrance.

• Pound the aromatics coarsely for a rustic texture and intense flavor.