Chicken soup is a soup made from chicken boiled in water with a variety of other ingredients. The classic chicken soup features a clear gravy vegetable, as well as diced or finely chopped chicken. Chicken soup is also served with pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has a reputation in most countries for being a flu remedy, as well as a comforting food. Sipping the hot soup with rice when you have a fever or a cold is a soothing sensation.
You can buy organic chicken for this dish as a suggestion because that’s what sets it apart from other chicken soup recipes. Organic chicken is a little more expensive, but if you can afford it, go for it. It’s healthy for your health while also keeping you satisfied. Furthermore, as it is a boiling meal recipe, it is healthier and lower in fat.
Ingredients:
· 1 chicken (skinless, organic or low fat)
· 5 onions
· 3 cloves garlic
· 3 large onions
· 2 stalks of radish
· 2 carrots
· 3 potatoes
· 2 stalks of celery
· 1 tablespoon lemon
· 1 stick of cinnamon
· 2-star anise seeds
· 5 white peppercorns
· ½ handful of parsley leaves
· ½ handful of onions
· 1 bunjut soup (spice soup)
· 2 tablespoons cooking oil (canola oil, olive oil)
· 1 liter chicken stock
· 1 liter of water
· Salt & pepper to taste
How to cook:
1. Mash the garlic, onion, and ginger until it gets a medium consistency, that is, crushed but not until crumbly.
2. Mash the end of the lemongrass on the chopping board with the flat edge of a knife until it splits.
3. Peel and ‘blend’ the celery until fine.
4. To make a thick long carrot strip, cut the carrots into three pieces and then in half again.
5. Peel and cut the potatoes into two parts.
6. Cut the onion
7. Chop the parsley and scallions. Half of it can be used for cooking and the other half can be used for garnish.
8. Heat the oil and toss the cinnamon, lemongrass, star anise, blended celery and garlic, ginger mixture and pounded onion in a large saucepan. Fry until fragrant.
9. Add the whole chicken and cook until the other ingredients are browned. Carefully invert the chicken and leave the pot open.
10. Once the chicken is cooked, add the chicken stock and water. Add the bunjut soup, carrots and potatoes and cook until the soup boils.
11. Remove the chicken from the pot once it is fully cooked (with an internal temperature of 66 ° C to 73 ° C). Add onion, parsley, and scallions. Let it boil again until the soup becomes more concentrated.
12. Add salt and pepper to taste.
13. Put your chicken back into the soup.
14. Garnish with leftover parsley and scallions.
REFERENCES
1. http://www.butterkicap.com/kitchen-lab/chicken-soup-recipe
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