Sup Ayam (Chicken Soup)

It is cold and I miss home. Managed to write 3-4 lines of discussion, which is pathetic. Time to soothe the soul with chicken soup.

No matter how I tweak my recipe, I never get the flavours of my mom's chicken soup. The same goes for many other dishes, too. Perhaps experience counts, but I'd like to think that the missing ingredient was love.

Sup Ayam (Chicken Soup)

Serves 2 (or 1, one portion for dinner and another for the next day)

1 shallot - sliced thinly
1/2 small onion - sliced thinly
1 clove garlic - sliced thinly
1/2 inch of garlic - chopped finely
2 cloves
2 cardamon
1 aniseed
1 small cinnamon
4 chicken wings, each cut at the joint into three pieces
1 potato, diced
1 tbs vegetable oil
2 cups water
salt
pepper
dried chili (optional)

Fry shallot, onion and garlic in oil till translucent and a bit brown. Stir to avoid them being burnt. Add cloves, cardamom, aniseed and cinnamon and let fry for a minute. Add chicken pieces and stirfry for a few minutes, till the skin lightly browns. Add water, dried chili and potatoes. Let boil for 3 minutes. Lower heat and let simmer for 15 minutes. Season to taste.