Sup Ayam Klaten | Clear Indonesian Spiced Chicken Soup

Pat the chicken breast fillet dry and cut into approx. 2 cm cubes. Peel the potatoes and cut into bite-sized cubes. Peel the carrots and slice into approx. 5 mm thick rounds. Peel and finely chop the shallots and garlic cloves. Peel the fresh ginger and slice thinly or grate finely. Slice the spring onions into thin rings and roughly chop the flat-leaf parsley.

Heat the neutral vegetable oil in a large soup pot over medium heat. Add the chopped shallots, garlic, and ginger and gently sauté for 2–3 minutes until wonderfully fragrant and translucent. Stir in the ground nutmeg and toast briefly.

Add the chicken cubes to the pot and fry gently for about 2–3 minutes until the meat changes colour on all sides. Pour in the chicken broth and stir in the fine table salt. Bring to a boil once, then carefully skim off any foam that rises to the surface.