Soto Banjar

By | December 1, 2017

How to make soto banjar is very simple

here is Ingredients you should prepare

• 4 c. the defatted chicken broth
• 3 c. water
• four sizeable flat-leaf parsley sprigs
• two fresh cilantro sprigs, roots and stems slightly crushed
• one whole chicken breast (1 to
• 1 1/4 lbs.), rinsed well
• three medium boiling potatoes (about 12 oz.), peeled and cut into 1/2-inch cubes
• 4 oz. shallots peeled
• four large cloves garlic, peeled
• 3 tbsps. olive oil
• 1 tbsp. Peeled fresh
• ginger, minced
• one tsp. ground cardamom
• one cinnamon stick (3 inches long)
• coarse salt and freshly ground black pepper, to taste
• 2 c. cooked angel hair pasta
• three hard-cooked eggs, peeled and quartered
• 1/4 c. chopped green celery
• leaves or fresh cilantro leaves
• one lime, thinly sliced

soto banjar


Mix the water, chicken broth, and parsley and cilantro sprigs in a small-size soup pot. Simmer then Add the chicken breast Reduce the heat and cover with lid wait until the chicken just cooks about 20 minutes. Remove the chicken and let cool for a while. Shred the meat from the bones in 1 1/2 x 1/2-inch pieces, discarding the skin and bones. Set aside covered. Strain broth and put to the pot. Then Add the potatoes to the soup.

Cut half the garlic and half the shallots lengthwise into skinny slices. Heat oil in a pan. Add the garlic, and sliced shallots fry until lightly golden and crisp, then drain and place into a paper towel. Reserve for garnish. Finely mince the remaining shallots and the ginger and garlic together with the cardamom. Add to skillet and cook and stir, over low heat until aromatic, 5 to 6 minutes.

Add this dough to the broth along with the cinnamon stick, pepper, and salt. Cook covered over medium heat until the potatoes are tender, 10 to 15 minutes. Drain the vegetables from the broth using a slotted spoon.

To assemble, lay out 4 to 5 shallow soup or soup bowls. Arrange the chicken, eggs, pasta, and potatoes in sections in each dish, so that it resembles four slices. Heat the broth until hot and adjust the seasonings. Discard the cinnamon stick. Ladle the food into the bowls and sprinkle with the reserved shallots and garlic. Pour the celery leaves and float a lime slice in the center of each dish. serve the soto banjar for 4-5 people


recipe by rara kitchen

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