Peta Mathias's Soto Ayam - Chicken Soup

Strong and pungent tastes are characteristics of all Malaysia's cuisine so it's not surprising to find that Malaysia is strategically placed on the spice route. For years people experimented with what the visiting merchants brought with them. Peta makes a spicy chicken soup using cinnamon, cardamom, cloves and star anise.

Ingredients

1 whole chicken, portioned
1 tbsp fennel powder
2 tbsp cumin powder
2 tbsp coriander powder
1 stalk lemongrass
2 tsp ginger
4 garlic cloves
10 shallots
1/2 cup candlenuts
2cm cinnamon stick
8 cloves
3 star anise
4 cardamom pods
1/4 cup vegetable oil
Salt
1/2 cup fresh coriander, chopped
Rice cubes (1 cup rice, cooked and shaped in cubes)
Grilled vermicelli noodles
Fresh coriander for garnishing

Method

Rub fennel, cumin and coriander powders into the chicken portions.

Meanwhile coarsely chop lemongrass, ginger, shallots and candlenuts and place in blender. Add a little water and blend till chunky.

Add cinnamon, cloves, star anise and cardamom. Blend more adding enough water to make a sauce the consistency of porridge.

Heat the oil in a large pot and cook the blended sauce in it for 5 minutes. Add the chicken, mix in well and continue sautéing for another 10 minutes.

Cover with water, add salt and coriander and simmer, uncovered, for 45 minutes.

Remove chicken from soup and shred. Discard the bones.

To serve:

Place some rice cubes and vermicelli in the bottom of soup bowls. Fill up with the soup and place some chicken on top. Garnish with coriander.