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

 * 1) Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot.
 * 2) Bring to a boil and add the chicken breast.
 * 3) Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes.
 * 4) Remove the chicken and let cool slightly.
 * 5) Shred the meat from the bones in 1½ x ½-inch pieces, discarding the skin and bones.
 * 6) Set aside covered.
 * 7) Strain the broth and return it to the pot.
 * 8) Add the potatoes to the broth.
 * 9) Cut half the shallots and half the garlic lengthwise into very thin slices.
 * 10) Heat the oil in a medium-size nonstick skillet over low heat.
 * 11) Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes.
 * 12) Remove with a slotted spoon to a paper towel to drain.
 * 13) Reserve for garnish.
 * 14) Finely mince the remaining shallots and garlic and the ginger together with the cardamom.
 * 15) Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.
 * 16) Add this mixture to the broth along with the cinnamon stick, salt, and pepper.
 * 17) Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes.
 * 18) Remove the potatoes from the broth with a slotted spoon.
 * 19) To assemble, lay out 4 to 6 shallow soup or pasta bowls.
 * 20) Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges.
 * 21) Heat the broth until piping hot and adjust the seasonings.
 * 22) Discard the cinnamon stick.
 * 23) Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic.
 * 24) Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl.