Chicken Soto

A.

1 piece chicken thigh,bone-in (u can also use 2 pieces for this recipe)

4 cardamon seed

4 cloves

2 star anise

2in cinnamon stick

4-5 tablespoon oil

1/2 cup santan (coconut milk)

B. (Blended)

4 shallots

1 onion

4 garlic

2in ginger

In a pot, heat the oil and add the cardamon, cloves, star anise and cinnamon. Stir for about 1-2 min.

Add in B and stir for another 4-5min.

Add in the chicken and water enough to cover the chicken, (about 1.5-3 cups). 2 teaspoon salt and 1 tablespoon sugar. Keep flipping the chicken and continue boiling for abt 15-20min.

Once the chicken is cooked, take it out and let it cool down.

Add another cup of water and the coconut milk. (The blended ingredients and coconut milk will make the soup look thick and thts wht we want. So make sure you dont add too much water)

Let it boil and then only you add the salt and sugar to taste.

Shred the chicken and put the bones back in the soup. You can also put the shredded chicken meat back into the soup if you like.

You can enjoy it on its own (soup) or eat it with packed rice (nasi impit). You can get them from the asian supermarket or make them yourself. I always buy the nona brand (or any other brand) tht comes in small packets where you just boil them for an hour and cut when its cooled down. Alternatively, you can use meehoon or both. Back home, id definitely use both.

For garnishing, use chinese celery, fried shallot/onion, fried tung hoon (deep fried and crash them on top of your soup) and of course beansprout.

For the sambal kicap (soy sauce), blend or pound a handful of cili padi. Add a pinch of salt, lemon juice and sweet soy sauce.