Cherry & Dennis Helper Habitat
Indonesian Soto Banjar Chicken Soup
印尼班查爾雞湯 Soto Banjar
Recipe overview
A clear aromatic chicken soup with noodles, egg and potato.
01
Ingredients
Main ingredients
- 700 g chicken thighs
- 2 L water
- 200 g rice vermicelli
- 4 eggs
- 2 potatoes
- 3 spring onions
- 4 shallots
Seasoning
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 star anise
- 4 cloves garlic
- 20 g ginger
- 1 tsp salt
02
Tools
- stockpot
- small pot
- ladle
- board
- knife
03
Steps
Step 1
Check and pat dry chicken
Check 700 g chicken thighs for freshness and pat dry; wash tools after handling raw chicken.
Step 2
Chop garlic, ginger and shallots
Chop 4 garlic cloves, 20 g ginger and 4 shallots, keeping them ready separately.
Step 3
Toast cinnamon, cardamom, cloves and star anise briefly
Toast 1 cinnamon stick, 4 cardamom pods, 4 cloves and 1 star anise briefly in a dry pan over low heat until fragrant, not burnt.
Step 4
Add water and chicken; bring to a boil
Put the chicken, chopped garlic, ginger, shallots, toasted spices and 2 L water in a stockpot and bring to a boil.
Step 5
Skim the broth
Skim grey foam from the surface with a spoon to keep the broth clear.
Step 6
Simmer until chicken reaches 75°C. Keep the food core at or above 75°C for 30 seconds.
Reduce to a gentle simmer until the thickest part of the chicken reaches at least 75°C for 30 seconds.
Step 7
Lift, cool and shred chicken
Lift out the cooked chicken, cool briefly and shred along the grain; keep utensils for raw chicken away from it.
Step 8
Boil potatoes until tender and dice
Boil 2 potatoes separately until a fork passes through, then cool and dice.
Step 9
Boil and peel eggs
Boil 4 eggs until the yolks are set; cool, peel and halve them.
Step 10
Cook vermicelli separately and drain
Cook 200 g rice vermicelli in a separate pot and drain so it does not turn soggy in the soup.
Step 11
Season clear broth and ladle into bowls
Season the clear broth with about 1 tsp salt and ladle it into four bowls.
Step 12
Add noodles, chicken, egg and potato; serve hot
Divide vermicelli, shredded chicken, potato and halved eggs between four hot broth bowls; finish with 3 finely sliced spring onions and serve at once.
Common mistakes
- Burnt spices
- Raw chicken
- Soggy noodles in broth
Tips
Cook noodles separately to keep broth clear; do not overcook chicken.
