Malaysian-Style Chicken and Scallion Soup

Course : Chicken
Serves: 6
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5 1/2 cups chicken stock -- defatted
2 tablespoons fresh ginger root -- coarsely chopped
1 large garlic clove -- minced
1 large lemon slices
1/2 teaspoon anise seed
1/2 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon black peppercorns
2 medium skinless boneless chicken breast halves -- cut into strips
1 cup scallions -- coarsely chopped

Preparation / Directions:

In a large pot over high heat, combine 5 cups stock, ginger root, gralic, lemon slice, anise, coriander, cumin and peppercorns. Bring mixture to a boil, lower heat and simmer, covered, 30 minutes. Meanwhile, in a small saucepan, combine remaining 1/2 cup stock and chicken pieces. Bring to a simmer over medium-high heat. Lower heat and gently poach chicken, covered, 2-3 minutes, or until pieces are just cooked through. Turn out chicken into colan der, discarding stock. Rinse chicken to remove any scum, and drain. Strain the simmered broth-herb mixture through a very fine sieve, discarding seasoning ingredients. Rinse out large pot and return strained stock to it. Add green onions. Simmer 2 minutes. Add chicken and simmer 1 additional minute. May be garnished with chopped cilantro if desired.

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