Chicken Soup

This is Malay style Chicken Soup but less spicy with elimination of black pepper and chillies. Serve with hot soy sauce for hotter twist if needed. Mild soup are much enjoyed by the children and my hubby when they were not in a mood for rice.

INGREDIENTS:

½ Chicken - cut to pieces

1 Potato - diced

1 Carrot - diced

Some dry Mushroom & Fungus - soaked

3 Shallots*

2 cloves Garlic*

1" Ginger*

1 tbsp Soup Spice Powder* (*blended)

Mixed Spices

Water sufficiently

1 tbs Cornflour - add some water to form paste

Salt & MSG

Spring Onion & Celery - chopped

Fried Shallots

METHOD:

1. Heat up few tbsp oil & fry mixed spices and the blended ingredients.

Stir fry until fragrant & add water sufficiently.

Add in chicken, potato, carrot, mushroom & fungus.

Boil until chicken & vegetables are tender.

Add salt & MSG & thicken with cornflour.

Boil for shortwhile more.

2. Serve & sprinkle spring onion, celery & fried shallots.