Learn how to make Sop Ayam Jagung (chicken corn soup) for family's iftar dinner or sohoor dish with this step-by-step recipe!
Kitchenesia.com - Sop Ayam Jagung (chicken corn soup) is perfect for ushering us all: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with steamed rice and sambal for a fulfilling, flavours-packed dinner.
Sop ayam jagung offers the fuss-free cooking (literally boiling the ingredients only) and reachable ingredients. This comforting soup also lasts pretty long and can cover your whole meal in a day.
Prep time: 45 minutes
Yields: 6 bowls
1 chicken breast fillet, diced
1/2 piece of onion, minced
3 garlic cloves, minced
1 sweet corn, remove kernels from cob
100 grams green pea
2 celery stalks, chopped
2 tsp salt
1/2 tsp pepper powder
1/4 tsp nutmeg powder
1.5 litre water
1 scallion stalk, chopped
1. Put chicken, scallion, and water in a pot and bring it to boil over medium heat. After 30 minutes, set the flame into the lowest level.
2. Heat two tbsp of cooking oil in skillet over medium heat. Add onion and garlic to the skillet until fragrant. Add the sautéed garlic and onion into the chicken broth pot.
3. Add corn kernels, green pea, salt, pepper powder, and nutmeg powder to the pot. Stir constantly until boiled. Add scallion and stir briefly.
4. Serve Sop Ayam Jagung (chicken corn soup) alongside steamed rice.