Soto Banjar

== Description ==
* Source: All Around the World Cookbook by Sheila Lukins (Workman Publishers, ©1994 by Sheila Lukins)
* Serves 6 as a first course, 4 as an entree.
== Ingredients ==
* 4 cups defatted chicken broth
* 3 cups water
* 4 large flat-leaf parsley sprigs
* 2 fresh cilantro sprigs, roots and stems slightly crushed
* 1 whole chicken breast (1 to 1¼ lbs.), rinsed well
* 3 medium boiling potatoes (about 12 oz.), peeled and cut into ½-inch cubes
* 4 oz shallots, peeled
* 4 large cloves garlic, peeled
* 3 tbsp olive oil
* 1 tbsp peeled fresh ginger, minced
* 1 tsp ground cardamom
* 1 cinnamon stick (3 inches long)
* coarse salt and freshly ground black pepper, to taste
* 2 cups cooked angel hair pasta
* 3 hard-cooked eggs, peeled and quartered
* ¼ cup chopped green celery
* leaves or fresh cilantro leaves
* 1 lime, thinly sliced
== Directions ==
# Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot.
# Bring to a boil and add the chicken breast.
# Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes.
# Remove the chicken and let cool slightly.
# Shred the meat from the bones in 1½ x ½-inch pieces, discarding the skin and bones.
# Set aside covered.
# Strain the broth and return it to the pot.
# Add the potatoes to the broth.
# Cut half the shallots and half the garlic lengthwise into very thin slices.
# Heat the oil in a medium-size nonstick skillet over low heat.
# Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes.
# Remove with a slotted spoon to a paper towel to drain.
# Reserve for garnish.
# Finely mince the remaining shallots and garlic and the ginger together with the cardamom.
# Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.
# Add this mixture to the broth along with the cinnamon stick, salt, and pepper.
# Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes.
# Remove the potatoes from the broth with a slotted spoon.
# To assemble, lay out 4 to 6 shallow soup or pasta bowls.
# Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges.
# Heat the broth until piping hot and adjust the seasonings.
# Discard the cinnamon stick.
# Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic.
# Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl.
Category:Indonesian Meat Dishes
Category:Indonesian Soups
Category:Capellini Recipes
Category:Cardamom Recipes
Category:Celery Soup Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Lime Recipes
Category:Hard-boiled egg Recipes
Category:Potato Recipes
Category:Garlic Recipes
Category:Ginger Recipes
Category:Cilantro Recipes