Video summary

Sup ayam jagung,resep dan cara bikin sup ayam jagung super enak

Main summary

Key takeaways

Cooking

Corn Chicken Soup (Sup Ayam Jagung)

Ingredients

Main

  • ~150 g chicken breast fillet (cut/handled for shredding after boiling)
  • 2 carrots, cut into small cubes
  • 1 sweet corn cob (“corn”), combed (kernels scraped)
  • 2 eggs, beaten
  • 1 stalk spring onion, finely sliced
  • 3 tablespoons cornstarch

Spices / Aromatics

  • 1 chopped onion

Garlic (choose one)

  • 2 cloves fresh garlic, crushed then chopped OR

  • Garlic powder (noted as an option); also mentioned: use yesterday’s garlic oil, about 1 tablespoon for sautéing

Seasonings added later

  • Ground pepper (to taste)
  • Salt: starts with 1/2 tablespoon, then taste and adjust
  • Mushroom stock (amount not specified; “that’s enough”)
  • Sugar: 1 teaspoon

Equipment / Prep

  • Pot for boiling water (about 1 liter)
  • Pan/wok for sautéing
  • Strainer/lifting method to remove chicken after boiling
  • Bowl for dissolving cornstarch with a little water
  • Tools for beating eggs and shredding chicken

Step-by-Step Method (key cues)

  1. Boil water: Bring ~1 liter water to a boil.
  2. Boil chicken: Add the chicken breast fillet and cook until tender.
  3. Shred chicken: Remove chicken, then shred into small pieces.
  4. Save broth: Do not throw away the chicken broth—reserve it for the soup (“for later”).
  5. Sauté aromatics:
    • Heat cooking oil first.
    • Sauté onions until fragrant.
    • If using fresh garlic, sauté garlic and onions together.
    • If using yesterday’s garlic oil, sauté with about 1 tablespoon.
  6. Build soup:
    • Take some of the reserved chicken broth and bring it to a boil.
    • Add shredded chicken, then add carrots and corn.
    • Cook until everything is done.
  7. Seasoning:
    • Add mushroom stock (“that’s enough”).
    • Add salt (~1/2 tablespoon), then taste again and adjust.
    • Add ground pepper (to taste).
    • Add 1 teaspoon sugar.
  8. Thicken with cornstarch:
    • Dissolve 3 tbsp cornstarch with a little water first.
    • Pour in beaten egg after the mixture is “soft” (as cued in the subtitles), then stir.
    • Add the cornstarch slurry gradually, little by little, stirring until the soup becomes thick.
  9. Finish:
    • Turn off the heat.
    • Sprinkle spring onions.
    • Serve once the soup is fully cooked.

Tips / Notes (from subtitles)

  • Save the chicken broth; it’s reused in the soup.
  • For smoother texture, the presenter suggests further processing/shredding the chicken more finely (optional if you’re in a hurry).
  • Garlic approach can be either:
    • Fresh garlic sautéed with onions, or
    • Garlic powder/garlic oil method.

Variations Mentioned

  • Garlic method options:
    • Fresh garlic: 2 cloves, crushed/chopped, sauté with onions
    • Garlic powder: sauté using garlic oil (about 1 tablespoon)

Presenter / Channel / Sources

  • Presenter name shown in subtitles: “Anidya” (referred to as “Mak Ni” / “Mom” during the recipe).
  • No external sources referenced in the subtitles.

Original video