Soto Banjar

Name: Soto Banjar
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1.5 lbs chicken thighs and breasts, bone-in; 8 cups water; 2 tbsp cooking oil; 6 shallots, sliced; 4 garlic cloves, minced; 1 inch fresh ginger, bruised; 1 stick cinnamon stick; 4 whole cloves; 3 pods cardamom pods, crushed; 1/4 tsp ground nutmeg; 1.5 tsp salt; 4 oz rice vermicelli, soaked; 2 hard-boiled eggs, halved; 1 lime, wedged

A fragrant South Kalimantan chicken soup infused with cinnamon, nutmeg, and cloves, served over rice vermicelli and boiled egg.

60 minMediumServes 4410 cal/serving

IndonesianSoupStovetopStandardHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

1.5 lbs chicken thighs and breasts, bone-in
8 cups water
2 tbsp cooking oil
6 shallots, sliced
4 garlic cloves, minced
1 inch fresh ginger, bruised
1 stick cinnamon stick
4 whole cloves
3 pods cardamom pods, crushed
1/4 tsp ground nutmeg
1.5 tsp salt
4 oz rice vermicelli, soaked
2 hard-boiled eggs, halved
1 lime, wedged

Instructions

1

In a large pot, combine 1.5 lbs bone-in chicken thighs and breasts and 8 cups water over high heat, bring to a boil, then lower heat to simmer for 20 minutes.
2

Heat 2 tbsp cooking oil in a skillet and sauté 6 sliced shallots, 4 minced garlic cloves, and 1 inch bruised fresh ginger for 3 minutes until fragrant.
3

Add 1 stick cinnamon stick, 4 whole cloves, 3 pods crushed cardamom pods, and 1/4 tsp ground nutmeg to the skillet and stir for 1 minute.
4

Transfer the sautéed spice mixture into the broth, add 1.5 tsp salt, and simmer until the chicken reaches an internal temperature of 165°F.
5

Remove the cooked chicken from the pot, shred the meat, and set aside.
6

Divide 4 oz soaked rice vermicelli into serving bowls, add shredded chicken and 2 halved hard-boiled eggs, pour hot broth over top, and serve with 1 wedged lime.

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Questions

What is Soto Banjar?

A fragrant South Kalimantan chicken soup infused with cinnamon, nutmeg, and cloves, served over rice vermicelli and boiled egg. This reference files it under Indonesian soup: made on the stovetop, rated medium and about 60 minutes start to finish.

What internal temperature should Soto Banjar reach?

For Soto Banjar, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of shallots in Soto Banjar?

The entry for Soto Banjar calls for 6 shallots, sliced. In its place: Use half as much yellow or red onion plus a small clove of garlic.

Can I use chicken breasts instead of chicken thighs in Soto Banjar?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Soto Banjar uses 1.5 lbs chicken thighs and breasts, bone-in.

Does Soto Banjar contain eggs?

Yes: 2 hard-boiled eggs, halved. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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