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Number of pax: 4 pax  

Ingredients

A:  
5 tablespoons Corn oil
1 stick Cinnamon
2 pieces Star Anise
3 piece Cloves
3 piece Cardamom
   
B (Blended)  
8 pieces Shallots
4 cloves Garlic
2 cm Ginger
1 cm Turmeric
2 sticks Lemongrass
100 ml Water
C:  
2 tablespoons Coriander powder
1 tablespoons Fennel seed
½ tablespoons Cumin powder
2 teaspoons White pepper
400 g Chicken breast – skinless & boneless
1.4 litre Water
3 cubes MAGGI® Chicken Stock Cube

Preparation

  1. Heat up the wok, add cooking oil and sauté A ingredients until fragrant.
  2. Add your blended ingredients, stir briefly, before adding C ingredients.
  3. Continue to sauté until it is a little drier and the oil splits.
  4. Continue to sauté the chicken breast briefly and then add water. Simmer till the chicken is cooked.
  5. Add in Chicken Cubes and bring it to boil.
  6. After the chicken is cooked, set it aside for shredding.
  7. Serve your chicken soto soup with compressed rice cakes or meehoon and the prepared garnishing.
Garnish:
Parsley
Red chili
Fried shallots
Calamansi lime
Bean sprouts
Compressed rice cakes/mee/meehoon
Sambal chilli & garlic with soy sauce

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