📝 About This Recipe
Hailing from the Banjarese people of South Kalimantan, this iconic Indonesian soup is a masterclass in aromatic layering, featuring a clear yet rich broth infused with cinnamon, cloves, and star anise. Unlike other Sotos, it is uniquely thickened with mashed potatoes or egg yolks, creating a silky mouthfeel that perfectly complements the shredded chicken and glass noodles. It is a celebratory dish, traditionally served with 'Ketupat' (compressed rice cakes) and a squeeze of lime to balance its deep, warming spices.
🥗 Ingredients
The Chicken and Broth
- 1 kg Whole Kampung Chicken (or free-range) (cut into 4 pieces)
- 2.5 liters Water
- 5 cm Cinnamon stick
- 4-5 pieces Cloves
- 2 pieces Star Anise
- 3 pieces Cardamom pods (bruised)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 2 cm Ginger
- 1 teaspoon White peppercorns (toasted)
- 1/2 teaspoon Nutmeg (freshly grated)
- 3 tablespoons Cooking oil (for sautéing)
The Thickener and Seasoning
- 100 grams Boiled Potato (mashed until very smooth)
- to taste Salt and Sugar
Accompaniments and Garnish
- 3-4 pieces Ketupat or Lontong (sliced into bite-sized pieces)
- 100 grams Bean vermicelli (Soun) (soaked in warm water and drained)
- 3 pieces Hard-boiled Duck Eggs (halved; chicken eggs are a fine substitute)
- 6 pieces Perkedel Kentang (Potato Fritters)
- 1/2 cup Chinese Celery and Fried Shallots (finely chopped)
- 2-3 pieces Key Lime (cut into wedges)
👨🍳 Instructions
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1
In a large stockpot, bring 2.5 liters of water to a boil. Add the chicken pieces and skim off any foam that rises to the surface to ensure a clear broth.
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2
Add the cinnamon, cloves, star anise, and bruised cardamom to the pot. Reduce heat to medium-low and simmer until the chicken is tender, approximately 40-50 minutes.
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3
While the chicken simmers, prepare the spice paste. Using a blender or mortar and pestle, grind the shallots, garlic, ginger, peppercorns, and nutmeg into a smooth paste.
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4
Heat 3 tablespoons of oil in a skillet over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste (turning a golden hue).
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5
Once the chicken is cooked, remove it from the pot. Set aside to cool slightly, then shred the meat manually into thin strips. Discard the bones.
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6
Stir the sautéed spice paste into the simmering broth. Season with salt and a pinch of sugar to balance the flavors.
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7
Take the mashed potato and mix it with a small ladle of hot broth in a bowl until it forms a smooth slurry. Pour this back into the main pot and stir well; this gives Soto Banjar its signature body.
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8
Keep the broth on a very low simmer to let the spices meld while you prepare the serving bowls.
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9
To assemble: place a few pieces of Ketupat (rice cakes) in the bottom of a deep bowl. Add a handful of soaked bean vermicelli and a generous portion of shredded chicken.
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10
Ladle the piping hot, aromatic broth over the ingredients until the bowl is nearly full.
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11
Top with half a duck egg, a potato fritter (perkedel), a sprinkle of fried shallots, and chopped Chinese celery.
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12
Serve immediately with a side of lime wedges and sambal for those who enjoy a spicy kick.
💡 Chef's Tips
For the most authentic flavor, use 'Kampung' (free-range) chicken as it yields a much richer, more flavorful yellow fat. If you want an even creamier broth, some traditional recipes whisk in 2 cooked egg yolks into the potato slurry. Do not skip the nutmeg; it is the defining aromatic that distinguishes Banjar style from other Indonesian sotos. Always soak your glass noodles in warm water rather than boiling them to prevent them from becoming mushy in the soup. Make the broth a day in advance if possible; the spices develop significantly overnight.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Rawit' (bird's eye chili sauce) to add heat. Accompany with 'Emping' (melinjo nut crackers) for a bitter, crunchy contrast. A glass of iced sweet tea (Teh Manis) is the classic Indonesian beverage pairing. Add a dash of sweet soy sauce (Kecap Manis) at the table if you prefer a hint of sweetness. Ensure the lime is squeezed in just before eating to brighten the heavy spice notes.