South Kalimantan Culinary
- free-range chicken 1tail, cut in half.
- salt: 1 tablespoon.
- water: 4 liters.
Supplementary material (additional):
- Ketupat to taste.
- fried onions: 6 tablespoons.
- dried vermicelli: 130-150 grams, pour hot water.
- boiled eggs: 8 eggs, halved.
- Potato patties.
- Soy sauce.
- lime: 4 pieces, halved.
- green onion: 2-3 stalk, finely sliced.
- celery: 6 stalks, finely sliced.
- garlic: 10 cloves.
- nutmeg: 1½ fruit.
- shallots: 18 cloves.
- pepper: 1½ teaspoons.
- cinnamon: 6 cm.
- Cardamom: 6 grains.
- cloves: 8 grains.
How to cook Soto Banjar:
- Put the chicken in the saltwater. Boil the meat until cooked. Lift then shreds.
- Set aside the broth for the soup.
- Saute the spices that have been mashed, saute until fragrant. Add other spices, saute until cooked too.
- Enter the broth, stir well. Cook again so that the seasonings soak into the sauce.
- Prepare some boiled eggs, glass noodles, shredded chicken, and diamond into a bowl. Don't forget, also sprinkle the celery, fried onions, and green onions.
- Then flush with hot soup. Add lime juice and soy sauce.
- The Soto Banjar is now ready to be served.
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