Soto Banjar (Traditional)
Hidangan tradisional · Indonesian
A rich and aromatic chicken soup from South Kalimantan, Indonesia, known for its distinctive yellow broth infused with spices and a hint of turmeric, often served with rice vermicelli, shredded chicken, and various condiments.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken, whole1 kg
- Lemongrass stalks, bruised3
- Bay leaves4
- Galangal, bruised2 cm
- Saltto taste
- Water2 liters
- Vegetable oil2 tbsp
- Shallots, thinly sliced100 g
- Garlic cloves, sliced5
- Turmeric, fresh, grated3 cm
- Ginger, fresh, grated2 cm
- Coriander seeds, toasted and ground1 tsp
- Cumin seeds, toasted and ground1/2 tsp
- White pepper powder1 tsp
- Nutmeg powder1/4 tsp
- Cloves, ground1/4 tsp
- Cinnamon powder1/4 tsp
- Evaporated milk100 ml
- Rice vermicelli (bihun)100 g
- Hard-boiled eggs, halved2
- Fried shallotsfor garnish
- Celery leaves, choppedfor garnish
- Lime wedgesfor serving
- Sambalfor serving
Langkah
- 1
Boil the whole chicken in 2 liters of water with bruised lemongrass, bay leaves, and galangal. Skim off any scum. Simmer for about 60 minutes until the chicken is cooked through. Remove the chicken, let it cool, then shred the meat. Strain the broth and set aside.
- 2
In a separate pan, heat vegetable oil. Sauté sliced shallots and garlic until fragrant and lightly browned. Add grated turmeric, ginger, ground coriander, cumin, white pepper, nutmeg, cloves, and cinnamon. Cook for 2-3 minutes until the spices are fragrant.
- 3
Add the sautéed spice mixture to the strained chicken broth. Bring to a simmer and cook for another 15 minutes to allow the flavors to meld. Season with salt to taste.
- 4
Stir in the evaporated milk and heat gently without boiling. Adjust seasoning if needed.
- 5
Prepare the rice vermicelli according to package instructions. Drain and set aside.
- 6
To serve, place a portion of shredded chicken and rice vermicelli in a bowl. Ladle the hot Soto Banjar broth over them. Garnish with fried shallots, chopped celery leaves, and a halved hard-boiled egg. Serve immediately with lime wedges and sambal on the side.
