Soto Banjar Ayam Kampung (Free-Range Chicken Soto Banjar)
85% asli · Indonesian
A variation of Soto Banjar that emphasizes the use of free-range chicken (ayam kampung) for a deeper, more robust flavor in the broth, often requiring longer simmering time but yielding a superior taste.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Free-range chicken (ayam kampung), cut into pieces1 kg
- Lemongrass stalks, bruised3
- Bay leaves4
- Galangal, bruised2 cm
- Saltto taste
- Water2.5 liters
- Vegetable oil2 tbsp
- Shallots, thinly sliced120 g
- Garlic cloves, sliced6
- Turmeric, fresh, grated4 cm
- Ginger, fresh, grated3 cm
- Coriander seeds, toasted and ground1.5 tsp
- Cumin seeds, toasted and ground3/4 tsp
- White pepper powder1.5 tsp
- Nutmeg powder1/3 tsp
- Cloves, ground1/3 tsp
- Cinnamon powder1/3 tsp
- Evaporated milk120 ml
- Rice vermicelli (bihun)100 g
- Hard-boiled eggs, halved2
- Fried shallotsfor garnish
- Celery leaves, choppedfor garnish
- Lime wedgesfor serving
Langkah
- 1
Boil the free-range chicken pieces in 2.5 liters of water with bruised lemongrass, bay leaves, and galangal. Skim off scum. Simmer for at least 90 minutes until the chicken is very tender. Remove chicken, shred the meat, and strain the broth. Set aside.
- 2
In a pan, heat vegetable oil. Sauté sliced shallots and garlic until golden. Add grated turmeric, ginger, ground coriander, cumin, white pepper, nutmeg, cloves, and cinnamon. Cook until fragrant.
- 3
Add the spice mixture to the strained chicken broth. Simmer for 20 minutes for flavors to meld. Season with salt.
- 4
Stir in evaporated milk and heat gently. Adjust seasoning.
- 5
Prepare rice vermicelli as per package instructions. Drain.
- 6
Assemble by placing shredded chicken and vermicelli in a bowl. Pour hot broth over. Garnish with fried shallots, celery, and hard-boiled egg. Serve with lime.
