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+ | == Description == |
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− | {{Wikifiedrecipe}} |
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− | [[Image:Soto banjar.jpg|thumb|Soto Banjar]] |
+ | [[Image:Soto banjar.jpg|thumb|300px|Soto Banjar]] |
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+ | * Serves 6 as a first course, 4 as an entree. |
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− | == |
+ | == Ingredients == |
+ | * 4 cups defatted [[chicken broth]] |
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− | * |
+ | * 3 cups [[water]] |
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+ | * 4 large [[flat-leaf parsley]] sprigs |
− | * |
+ | * 2 fresh [[cilantro]] sprigs, roots and stems slightly crushed |
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− | * 2 fresh [[cilantro]] sprigs, roots and stems slightly crushed <br> |
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− | * 4 |
+ | * 4 large cloves [[garlic]], peeled |
+ | * 3 tbsp [[olive oil]] |
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− | * |
+ | * 1 tbsp peeled fresh [[ginger]], minced |
− | * 1 |
+ | * 1 tsp ground [[cardamom]] |
− | * [[ |
+ | * 1 [[cinnamon]] stick (3 inches long) |
− | * |
+ | * [[coarse salt]] and freshly ground [[black pepper]], to taste |
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− | * 1 [[cinnamon]] stick (3 inches long) <br> |
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− | * [[coarse salt]] and freshly ground [[black pepper]], to taste <br> |
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* 1 [[lime]], thinly sliced |
* 1 [[lime]], thinly sliced |
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− | == |
+ | == Directions == |
+ | # Combine the [[chicken broth]], [[water]], and [[parsley]] and [[cilantro]] sprigs in a medium-size soup pot. |
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+ | # Bring to a boil and add the [[chicken]] breast. |
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− | 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 1 1/2 x 1/2-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. <br> |
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+ | # Reduce the heat and simmer, partially covered, until the [[chicken]] is just cooked through, about 30 minutes. |
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− | 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. <br> |
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+ | # Remove the [[chicken]] and let cool slightly. |
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− | 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. <br> |
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+ | # Shred the meat from the bones in 1½ x ½-inch pieces, discarding the skin and bones. |
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− | 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. Serves 6 as a first course, 4 as an entree. <br> |
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+ | # Set aside covered. |
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+ | # Strain the broth and return it to the pot. |
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+ | # Add the [[potato]]es to the broth. |
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− | ===Other Links=== |
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+ | # Cut half the shallots and half the [[garlic]] lengthwise into very thin slices. |
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+ | # Heat the [[oil]] in a medium-size nonstick skillet over low heat. |
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− | ==See also== |
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+ | # Add the sliced shallots and [[garlic]] and cook, stirring, until lightly golden and crisp, about 10 minutes. |
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+ | # Remove with a slotted spoon to a paper towel to drain. |
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+ | # Reserve for garnish. |
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+ | # Finely mince the remaining shallots and [[garlic]] and the [[ginger]] together with the [[cardamom]]. |
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+ | # Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes. |
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+ | # Add this mixture to the broth along with the [[cinnamon]] stick, [[salt]], and [[pepper]]. |
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+ | # Cook covered over medium heat until the [[potato]]es are tender, 12 to 15 minutes. |
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+ | # Remove the [[potato]]es from the broth with a slotted spoon. |
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+ | # To assemble, lay out 4 to 6 shallow soup or [[pasta]] bowls. |
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+ | # Arrange the [[chicken]], [[pasta]], [[egg]]s, and [[potato]]es in sections in each bowl, so that it resembles 4 wedges. |
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+ | # Heat the broth until piping hot and adjust the seasonings. |
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+ | # Discard the [[cinnamon]] stick. |
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+ | # Ladle the broth into the bowls and sprinkle with the reserved shallots and [[garlic]]. |
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+ | # Sprinkle the [[celery leaves]] or [[cilantro]] atop and float a [[lime]] slice in the center of each bowl. |
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− | [[Category: |
+ | [[Category:Indonesian Meat Dishes]] |
− | [[Category: |
+ | [[Category:Indonesian Soups]] |
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[[Category:Chicken Recipes]] |
[[Category:Chicken Recipes]] |
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− | [[Category: |
+ | [[Category:Chicken stock and broth Recipes]] |
− | [[Category: |
+ | [[Category:Lime Recipes]] |
− | [[ |
+ | [[Category:Hard-boiled egg Recipes]] |
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[[Category:Cilantro Recipes]] |
[[Category:Cilantro Recipes]] |
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− | [[category:angel hair pasta Recipes]] |
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− | [[category:chicken broth Recipes]] |
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− | [[category:olive oil Recipes]] |
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− | [[category:cinnamon Recipes]] |
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− | [[category:cardamom Recipes]] |
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− | [[category:cilantro Recipes]] |
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− | [[category:Chicken Recipes]] |
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− | [[category:parsley Recipes]] |
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− | [[category:celery Recipes]] |
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− | [[category:water Recipes]] |
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− | [[category:salt Recipes]] |
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− | [[category:lime Recipes]] |
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− | [[category:oil Recipes]] |
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− | [[category:egg Recipes]] |
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− | [[category:Pasta Recipes]] |
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− | [[category:meat Recipes]] |
Latest revision as of 12:34, 11 April 2011
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.