Chicken Soup Traditional

CHICKEN SOUP TRADITIONAL

Ingredients

1 whole chicken

2 pieces Cinnamon Sticks

5 pieces Cloves

3 pieces Star Ani Seeds

5 pieces Green Cardamon

1/4 teaspoon Black Pepper

2 large Onion

5 pieces Garlic

2 inches Ginger

1 inch Alphinia Galangal (Lengkuas)

3 stalks Lemon Grass

2 teaspoons Corriander Seeds

1 teaspoon Fennel Seeds

1 teaspoon Cummin Seeds

4 pieces Potatoes

1 stalk carrot

4 stalks celery

3 stalks green onion

2 Litre water

Salt to taste

¼ Cup Cooking Oil

1 pack Sup Bunjut

Ingredients

1 whole chicken

2 pieces Cinnamon Sticks                         3 pieces Star Ani Seeds

5 pieces Cloves                                         5 pieces Green Cardamon

¼ teaspoon Black Pepper

Salt to taste

2 large Onion                                          3 stalks Lemon Grass

5 pieces Garlic                                                             Red Onion

2 inches Ginger                                   1 inch Alphinia Galangal (Lengkuas)

2 teaspoons Corriander Seeds

1 teaspoon Fennel Seeds                            1 teaspoon Cummin Seeds

4 stalks celery                                                  1 stalk carrot

3 stalks green onion                       4 pieces Potatoes

¼ Cup Cooking Oil                                               2 Litre water

1 pack Sup Bunjut

INSTRUCTION

Clean the small cut chicken

Carrots and potatoes cut into 4 lengthwise and cut in 1 cm thickness.

Celery and onion coarsely chopped.

Heat oil in a pan and fry the cinnamon, Star Ani Seeds, cloves and Green Cardamon until fragrant.

—   

Add in Onions, Spanish Onion/Shallots, garlic, lemongrass, ginger, Alphinia galangal, black pepper, Coriander, Cummin and fennel seeds. Put a little water to dilute.

Add blend ingredients and stir until fragrant and oil breaks.

—   Add chicken and stir-fry for 10 minutes until the chicken becomes white. 

—   Pour water all at once.

Put Sup Bunjut to make it more tasty. Put potatoes and carrots. Bring to a boil.

Once boiling, reduce heat and let simmer until chicken is tender. Preferably up to 1 hour.

Season with salt.

Sprinkle celery and green onion before serving. Sprinkle fried Spanish onions/Shallots also. 

Commercial Cooking Tips

You can use the same material for other soups like beef bones, beef, lamb and so on. For chicken, it requires very little material to get a clear soup. For bone soup, lamb and so may need more seasoning to adjust to the material intense.

To get a more clear soup, you can filter blend ingredients preferably grind or wrapping with cloth Maslin. However, only the coriander, fennel and cumin very be packed.

For business use, providing a spice in advance of need. I advise you to grind Corriander Seeds, Fennel Seeds and Cummin Seeds earlier.

You can create your own soup with blend coriander seeds, Funnel seeds and cumin seeds grind quantities given. For ginger and galangal. Firstly, you need to chopped into thin slices, dry under the scorching sun and blended with spices above

You can use the same material for other soups like beef bones, beef, lamb and so on. For chicken, it requires very little material to get a clear soup. For bone soup, lamb and so may need more seasoning to adjust to the material intense.

To get a more clear soup, you can filter blend ingredients preferably grind or wrapping with cloth Maslin. However, only the coriander, fennel and cumin very be packed.

For business use, providing a spice in advance of need. I advise you to grind Corriander Seeds, Fennel Seeds and Cummin Seeds earlier.

You can create your own soup with blend coriander seeds, Funnel seeds and cumin seeds grind quantities given. For ginger and galangal. Firstly, you need to chopped into thin slices, dry under the scorching sun and blended with spices above

Chicken Soup ready to eat