Chicken Soup

Ingredients :

1 whole chicken carcass (chicken bone - cut into 8 pieces)
1 potato (sliced thickly)
1 tomamo (sliced thinly)
4 cloves of garlic
2 inches of ginger
1 tablespoon of corriander seeds (lightly toasted)
2 red chilies
1 tablespoon of black pepper
1 tablespoon of salt
2/3 tablespoon of fenugreek (toasted lightly)
2/3 cumin seeds (toasted lightly)
1/2 teaspoon of turmeric powder
2 tablespoon of cooking oil
4 cups of water
2 stick of cinnamon
4 cardamoms
3 star aniseed
4 cloves
2 pandan leaves (tied in knot)

Garnishing :
Corriander leaves (chopped)
Fried onions


Method :

Grind tomato, corriander seeds, cumin seeds, fenugreek seeds, pepper, ginger and garlic together and leave it aside. Heat oil in a pot, and add cinnamon, cardamoms, cloves and star aniseed in, leave it on until u hear the splaterring noice of the cinnamon stick, then add in the pandan leaves together with the grinded spices. Add salt and water to it, and let it come to boil. Add turmeric powder and chicken pieces into the soup along with the sliced potatoes. Lower the flame, cover the pot with a lid and let it simmer for about 15 minutes to extract the chicken flavour from the bones and for the potatoes to become tender. Add in the chopped corriander leaves and the fried onions. Best served with white bread toasted lightly. This soup will help to ease the flu effect or stuffy nose if you should have it.

Serving Size : 4 person
Preparation Time : 30 minutes