Soto Banjar

Material

     1/2 tail chicken, cut into pieces
     1 ½ tbsp salt
     2 liters of water
     2 bay leaves
     3 cm ginger, crushed

Puree

     10 grains of red onion
     5 cloves of garlic
     1 tsp pepper grain

     3 cardamom pods
     3 cm cinnamon
     4 grains of pimento
     Nutmeg ½
     100 grams of dried glass noodles, pour hot water, drained
     4 hard-boiled eggs, halved
     6 pieces potato cakes
     1 stalk spring onion, thinly sliced
     2 stalks celery, thinly sliced
     3 tablespoons fried onions, for topping

Complement

     2 pieces of lime, splits
     sweet soy sauce
     diamond to taste

How to make

1. poached chicken with salt, bay leaves, and ginger until tender and cooked through. Lift and shredded meat. Set aside. Boil the broth over low heat for soup broth.
2. saute spices, cardamom, cinnamon, cloves, and nutmeg until fragrant and cooked. Remove and stir into boiling broth enter. Bring to a boil once again.
3. set diamond, glass noodles, cakes, eggs, and shredded chicken in a bowl. Pour the hot soup broth. Sprinkle green onions, celery, and onions fried. Give soy sauce and lime juice.

For 8 people