Heat cooking oil in a stockpot. Stir-fry chicken first for two mins then add onion, carrots, potatoes and close the lid. Cook for another 5 mins till slightly brown.

Add 1 liter water into the stockpot

Combine all the spices into a muslin bag or a tea-strainer and drop into the stockpot.

Season with salt and pepper

Let boil and add celery and tomato into the soup. Scoop up the floating stuff on the soup