Entree: Indonesia – Kalimantan – Soto Banjar (Banjarese clear chicken soup with shredded chicken, rice noodles, and fried potato cakes)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 35 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into pieces
- 12 cups (2.8 L) water
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled and halved
- 4 cloves garlic
- 2 candlenuts or macadamia nuts, about 0.6 oz (18 g)
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1 cinnamon stick (about 2 in / 5 cm)
- 2 star anise
- 4 cloves
- 1 stalk lemongrass, bruised
- 1 tsp (2 g) white pepper, ground
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) sugar
- 2 tsp (10 g) kosher salt, adjust to taste
- 6 oz (170 g) rice vermicelli (bihun), soaked or blanched per package
- 4 hard-boiled eggs, peeled and halved (approx. 8 oz / 225 g total)
- 2 medium potatoes, about 10 oz (280 g), boiled and mashed
- 1 egg (for potato cakes)
- 2 tbsp (30 ml) all-purpose flour
- Vegetable oil for shallow frying, 1 cup (240 ml) available
- Fried shallots for garnish, 1/3 cup (50 g)
- Fresh cilantro or celery leaves for garnish, 1/2 cup (15 g)
- Lime wedges for serving (no measurement)
- Sambal or chili paste for serving (no measurement)

Instructions

1. Make the broth: In a large pot, heat oil over medium heat. Lightly pound or blitz shallots, garlic, and candlenuts and sauté until aromatic and lightly browned, about 3–4 minutes. Add turmeric, cinnamon stick, star anise, cloves, lemongrass, and white pepper and stir 1 minute. Add chicken pieces and pour in water. Bring to a boil, skimming foam, then reduce to a simmer and cook uncovered 45–60 minutes until chicken is tender and broth is fragrant.
2. While broth simmers, prepare potato cakes (perkedel): Combine mashed potatoes with 1 egg, 2 tbsp (30 ml) flour, a pinch of salt and pepper. Form into small patties about 1–1.5 in (2.5–4 cm) diameter. Heat 1/4 in (6 mm) oil in a skillet over medium heat and shallow-fry patties until golden on both sides, about 2–3 minutes per side. Drain on paper towels and keep warm.
3. Finish broth and shred chicken: Remove chicken pieces from the pot. Strain broth if desired to remove whole spices and aromatics, then return strained broth to the pot. Discard lemongrass and large spice pieces. Shred the chicken meat from the bones into bite-sized pieces, discarding skin and bones. Return shredded chicken to the broth. Season with fish sauce, sugar, and salt, adjusting to taste. Keep hot.
4. Assemble and serve: Divide prepared rice vermicelli among bowls. Ladle hot broth with shredded chicken over the noodles. Top each bowl with 1–2 potato cakes, half a boiled egg, a sprinkle of fried shallots, and cilantro or celery leaves. Serve with lime wedges and sambal on the side so diners can adjust acidity and heat.