This used to be a childhood favourite when visiting mamak (Indian Muslim) restaurants at night in KL. Haha, remember attacking the broth then leaving the bone-in chunks of meat (mutton or chicken) in the bowl, which my dad eventually would finish up.
Since I picked up the recipe a couple of weeks ago, its become another tummy-warming go-to for those cold rainy days here! I also love how delicious the apartment smells as the spices-filled broth simmers.
Ingredients:
1/2 a chicken cut into pieces with bone-in (or I prefer using 1/2 chicken carcass bones and 1 breast fillet so its easier to enjoy the meat later without getting your fingers messy)
2 potatoes - cut into large cubes
1 large onion - sliced finely
4 cloves garlic
1 tablespoon coriander seeds
1 teaspoon cumin
1 teaspoon fennel
1 tablespoon peppercorns
1 cinnamon stick
3 cardamom pods
4 cloves
2 star anise
Water
Salt to taste
Method:
1. In a dry blender, grind garlic, coriander, cumin and fennel.
2. Heat 1 tablespoon of oil in a dutch oven or ceramic soup pot.
3. Saute onions, cinnamon, cardamom, cloves, star anise, ground spices, potatoes and chicken bones until fragrant and onions lightly browned. (Caramelising the onions gives the broth more depth)
4. Pour in water till it covers the chicken or up to two-thirds of the pot. Add in chicken fillet.
5. Leave to simmer on low heat for 30 to 40mins.
6. Serve topped with chopped spring onions/coriander leaves and fried onions.
P/s the original version is thicker in texture but I prefer lighter soup broths so left out the cornflour. It also tastes even better eaten the next day as a leftover!
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