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Malaysian Sup Ayam | Aromatic Chicken Soup with Potatoes
(0)
50 min
Under an hour
Knuspr-Küche
Malaysische Sup Ayam ist das ultimative Seelenfutter aus Südostasien: Saftige Hähnchenschenkel, sanft geköchelt mit Kartoffeln und Karotten in einer goldgelben Brühe, durchzogen von edlem Sternanis, Zimt und Ingwer. Gekrönt von knusprigen Röstzwiebeln, frischen Kräutern und Limettensaft – perfekt wärmend für den Herbst!
Preparation method
Preparation & Ingredients
Peel and finely chop the shallots, garlic, and fresh ginger, or crush them into a coarse paste in a mortar. Peel the waxy potatoes and cut them into bite-sized cubes, peel the carrots and slice them into rounds approx. 1 cm thick.
Pat the chicken legs dry, cut them in half at the joint, and season all over with a pinch of fine table salt and white pepper.
Sautéing & Simmering
Heat the neutral vegetable oil in a large soup pot. Gently sauté the prepared shallot-ginger-garlic paste together with the star anise and cinnamon stick over medium heat for 2–3 minutes until the rich essential aromas unfold completely.
Chef's tip
Fresh kick: Be sure to squeeze fresh lime juice into the steaming soup before the first spoonful – the tangy freshness pairs wonderfully with the deep spiced notes of cinnamon and star anise!
Serving tip: In Malaysia, this is traditionally served with a side of freshly steamed jasmine rice and some spicy sambal or fresh chilies for lovers of fiery heat.
Ingredients
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