Sop Ayam Pak Min: Mr. Min’s Chicken Soup
This chicken soup recipe is a recreation of Pak Min’s Chicken Soup, a famous dish created by one Mr. Min. Clear, light and refreshing, this chicken soup is not spicy and is the perfect comfort food for a rainy day.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg chicken
- 2 fresh Indonesian bay leaves (daun salam)
- 3 fresh kaffir lime leaves
- 2 stalks small celery, knotted
- 4 cm whole cinnamon
- 4 cloves
- ¼ tsp white pepper powder
- ¼ tsp ground nutmeg
- Salt to taste
- Pinch of sugar
- 2 lt water
- 2 tbsp vegetable oil
- 5 cloves garlic, peeled and chopped
- 3 cm fresh ginger, peeled and chopped
Instructions
- 1
Cut the chicken into small pieces, wash thoroughly and set aside.
- 2
In a large cooking pan, put the chicken, water, bay leaves, kaffir lime leaves, celery, cinnamon and cloves.
- 3
Heat the pan over medium high heat.
- 4
While waiting for the soup to boil, using mortar and pestle (or a blender), pound the garlic and ginger into a smooth paste.
- 5
In another pan, heat the vegetable oil over medium heat and saute the ginger-garlic paste until fragrant, around 3 minutes.
- 6
Add it to the soup.
- 7
When the soup is boiling, reduce the heat to a low flame.
- 8
Add the salt, sugar, white pepper powder and ground nutmeg.
- 9
Adjust the seasoning if necessary.
- 10
Cook the soup for another 30 minutes or until the chicken is done.
- 11
Serve the soup with Sambal Soto/Sop, lime wedges, cut celery and fried shallots or onions.