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Singapore Chicken Soup



  1. Cook the chopped chicken pieces till they become soft.
  2. Set the cooked chicken pieces aside.
  3. Heat a kadai, add the cumin seeds, aniseeds and pepper and roast them dry till a good aroma arises.
  4. After cooling, grind the roasted spices to a fine powder.
  5. Add this powder and salt to the chicken stock and mix them thoroughly.
  6. Heat a kadai and just melt the butter.
  7. Add the chicken pieces to the melted butter and fry them for a few minutes.
  8. In the meanwhile, boil the chicken stock well; add the chicken pieces and serve hot.