Banjarese Chicken Soup

Origin: Banjarmasin – South Kalimantan

Ingredients
  

  • 1 pc free range chicken or 800 gr chickenbreast, washed & cut in pieces
  • 2 l water
  • 2 pc spring onions, finely sliced
  • 2 pc flat parsley, finely chopped
  • 2 tsp chickenbroth powder
  • 2 tsp sugar or to taste
  • salt to taste
  • oil to sautee spice paste

Spice for the paste

  • 8 pc Indonesian shallots or 80 gr french shallots, chopped
  • 4 pc garlic, chopped
  • 1 cm fresh ginger, chopped
  • 1 tsp pepper or 1/2 tsp pepper powder

Other Spice seasonings

  • 1 pc stick cinnamon (approx.5 cm)
  • 5 pc cardamom pods, slit & bruised
  • 5 pc cloves
  • 3 pc star anise
  • 1 tsp anise seeds (be carefull, not fennel sheed or caraway seeds!)
  • 1 pc nutmeg bruised or 1/2 tsp nutmeg powder

Condiments

  • glass noodles, soaked in a hot water
  • cabbage, shredded or lettuce leaves, finely sliced
  • bean sprouts, the brown-ends discarded
  • 2 pc hard boiled eggs, halved or quartered
  • 1 pc lime, sliced
  • flat parsley, thinly sliced
  • 2 tbsp crispy fried shallots

Sambal Rawit, pounded & mix (If preferred)

  • 20 pc birdeyes chillies, boiled
  • 2 gloves garlic, boiled
  • salt to taste
  • water

Banjarese Chicken Soup

Soto Banjar is one of famous variant amongs Indonesian Chicken Soups. Originated in Banjarmasin, the capital city of South Kalimantan Province, this special dish is now gaining more popularity across the country.
Making a complete Soto Banjar will take times and patience but the result is very satisfying. If you are in a hurry or do not have enough time, then you better delay it rather than the outcome is unknown.
Besides spice paste, Soto Banjar require other herbs & sasonings spices which makes it different from common Indonesian chicken soups. This is one of my husband favourite. Clear chicken soup with smell & taste of curry flavour!
Note: In his hometown, the herbs & spices seasonings usually wrapped in cheesecloth and boiled with water and chicken to reserve the stock. Later on I developed my own method and boiled the herbs seasoning without wrapping them, then I just strained the stock afterward, the result is magnificent!! The taste and aroma of spices is more stronger & intensive compare to the common method. Since then I don't bother to wrap it anymore. So I recommend you to try this method if you prefer a stronger curry flavour in your soup. However the choice is yours ;-). Last but not least, if necessary discard the chicken's skin and fat to avoid oily stock.

Instructions

  • Pour in 2.5 liter water in a deep saucepan and bring to boil over high heat.
  • Prepare the other spice seasoning requiried.
  • Wrap the other seasonings in a piece of cheesecloth and tie securely. (Skip this step when you prefer to boil the seasonings without wrapping it as I mentioned in the notes above).
  • Adjust the heat into medium, *** add the chicken and the bag/other seasonings. Note *** : Add the chicken into boiled water then cook on the medium heat to get clear stock & preserve it's best taste.
  • Cover the pan & simmer until the chicken is well cooked (about 30 minutes) & the stock has strong smell of herbs & spices. (If necessary skim off and discard the fat that floats to the water surface).
  • While boiling the stock, prepare ingredients for the spice paste and grind/blend until smooth.
  • Heat 2 tbsp oil in a frying pan over medium heat.
  • Stir-fry the paste all the time until fragrant & well cooked. (The paste is ready when the colour changes from transparent to yellowish & the texture becomes scrambled, takes about 5 mins). Put aside.
  • Test the stock taste, continue to simmer if the hearbs & spices taste hasn't met your preference.
  • Remove the sesoning back from the saucepan or strain with the kitchen sieve (if you boiled without wrapping) to obtain clear stock.
  • Take the chicken out of the pan, let it cool enough to handle then shred or tear into small strips. Put back to the saucepan.
  • Add the spice paste (discard the excessive oil if necessary), chicken broth powder, salt & sugar.
  • Add the sliced spring onions, cook briefly until just wilted. Adjust the seasoning and remove from heat.
  • Serving Method: Put the glass noodle (or rice if used), sliced chicken in a serving bowl.
  • Garnish with potato patties, egg then ladle with the hot soup.
  • Sprinkle with parsley & crispy fried onions. Serve with sambal rawit if you like it spicy.
Keyword Banda, chicken soup, Indonesien chicken soup recipe

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