RCI-SP.003.0617.001
Soto Banjar
Soto Banjar Source: All Around the World Cookbook by Sheila Lukins (Workman Publishers, ©1994 by Sheila Lukins) Serves 6 as a first course, 4 as an entree.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- defatted chicken broth4 cups
- 3 cups
- flat-leaf parsley sprigs4 large
- fresh cilantro sprigs2 unitroots and stems slightly crushed
- chicken breast (1 to 1¼ lbs.)1 wholerinsed well
- boiling potatoes (about 12 oz.)3 mediumpeeled and cut into ½-inch cubes
- shallots4 ozpeeled
- cloves garlic4 largepeeled
- 3 tbsp
- peeled fresh ginger1 tbspminced
- 1 tsp
- 1 unit
- coarse salt and freshly ground black pepper1 unitto taste
- 2 cups
- hard-cooked eggs3 unitpeeled and quartered
- ¼ cup
- leaves or fresh cilantro leaves1 unit
- lime1 unitthinly sliced
Method
1
Combine the defatted chicken broth and water in a large pot and bring to a boil over high heat. Add the chicken breast along with 2 of the parsley sprigs and the cilantro sprigs (roots and stems slightly crushed). Reduce heat to medium and simmer until the chicken is cooked through, about 20 minutes.
20 minutes
2
Remove the chicken breast from the broth and let cool slightly, then shred the meat into bite-sized pieces. Strain the broth through a fine-mesh sieve and discard the herbs; return the broth to the pot.
3
Pound the shallots and garlic cloves together with a mortar and pestle until a coarse paste forms; alternatively, mince them finely together.
4
Heat the olive oil in a large skillet over medium heat. Add the shallot-garlic paste and cook, stirring frequently, until fragrant and lightly golden, about 3 to 4 minutes.
4 minutes
5
Stir in the minced ginger, ground cardamom, and cinnamon stick, cooking for another minute until the spices are blooming and aromatic.
6
Add the spiced shallot-garlic mixture to the broth and stir well. Add the potato cubes and bring to a simmer over medium heat. Cook until the potatoes are tender, about 15 minutes.
15 minutes
7
Return the shredded chicken to the pot and stir to combine. Season with coarse salt and freshly ground black pepper to taste.
8
Divide the cooked angel hair pasta among four serving bowls, distributing it evenly.
9
Ladle the hot broth, chicken, and potatoes over the pasta in each bowl. Arrange the quartered hard-cooked eggs on top and garnish with chopped green celery and fresh cilantro leaves.
10
Serve immediately with lime slices on the side for squeezing into the soup at the table.