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  Homemade chicken broth 4 Cup (64 tbs), defatted
  Chicken broth 4 Cup (64 tbs), defatted (Homemade)
  Water 3 Cup (48 tbs)
  Flat leaf parsley sprigs 4 Large
  Flat-leaf parsley 4
  Cilantro sprigs 2 , roots and stems slightly crushed
  Chicken breast 1 1⁄4 Pound, rinsed well
  Boiling potatoes 12 Ounce, peeled and cut into 1/2-inch cubes (3 Medium Pieces)
  Potatoes 12 Ounce, peeled and cut into 1/2-inch cubes (3 Medium)
  Shallots 4 Ounce, peeled
  Garlic cloves 4 Large, peeled
  Olive oil 3 Tablespoon
  Ginger 1 Tablespoon, peeled, minced
  Ginger 1 Tablespoon, peeled
  Cardamom 1 Teaspoon, ground
  Cardamom 1 Teaspoon
  Cinnamon stick 3 Inch
  Coarse salt To Taste
  Black pepper To Taste
  Black pepper To Taste, freshly ground
  Angel hair pasta 2 Cup (32 tbs), cooked
  Hard cooked eggs 3 , peeled, quartered
  Eggs 3 , hard-cooked, peeled and quartered
  Green celery leaves/Cilantro leaves 1⁄4 Cup (4 tbs), chopped
  Lime 1 , thinly sliced

1. Slice half the shallots and half the garlic lengthwise into very thin slices.
2. Finely mince the remaining shallots, garlic and ginger together with the cardamom.

3. In a medium-size soup pot, put together chicken broth, water, and parsley and cilantro sprigs.
4. Bring to a boil.
5. Add the chicken breast.
6. Cover the pat partially.
7. Simmer over reduced heat for about 30 minutes until the chicken is just cooked through.
8. Spoon out the chicken and let cool slightly.
9. Separate the meat from the bones.
10. Chop the meat in 1 1/2 x 1/2-inch pieces
11. Discard skin and bones.
12. Keep aside in a covered container.
13. Pour the broth through a strainer.
14. Return the strained soup to the pot.
15. Add potatoes to the broth.
16. In a medium-size nonstick skillet, heat oil over low heat.
17. Add the sliced shallots and garlic
18. Stir fry for about 10 minutes until lightly golden and crisp.
19. Remove fried shallots and garlic with a slotted spoon to a paper towel to drain.
20. Keep aside for garnish.
21. In the same skillet, add the finely minced shallot mixture.
22. Cook uncovered.
23. Stir and cook over low heat for 3 to 4 minutes until aromatic.
24. Add this mixture to the broth.
25. Add cinnamon stick, salt, and pepper.
26. Cook covered over medium heat for 12 to 15 minutes until the potatoes are tender.
27. Spoon out the potatoes from the broth.
28. Discard the cinnamon stick.

29. Arrange 6 shallow soup or pasta bowls.
30. Place chicken, pasta, eggs, and potatoes in sections in each bowl.
31. Heat broth until piping hot.
32. Adjust seasoning to taste.
33. Pour a ladle full of broth into the bowls.
34. Garnish with reserved shallots and garlic.
35. Sprinkle the celery leaves or cilantro atop.
36. Center a slice of lime slice on each bowl.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
59 Minutes
Ready In: 
64 Minutes

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Soto Banjar Recipe