Version from South Kalimantan, Indonesia
Balungan hayam — South Kalimantan, Indonesia
Balungan hayam is a clear South Kalimantan soup made by simmering chicken bones and offcuts with aromatics into a light, warming broth.
- 15 min
- Prep
- 75 min
- Cook
- 4
- Servings
- Easy
- Difficulty
Balungan hayam is a broth built from chicken bones and bony offcuts, simmered until the liquid turns light and savory, with a little meat still clinging to the bones for eating alongside the soup.
It is reported from South Kalimantan, where it is served as a warming, everyday dish rather than a festive one, poured hot over rice and eaten with the bones set aside on the plate.
To prepare it, chicken bones, wing tips and other bony cuts are simmered gently for a long stretch with shallots, garlic, ginger and a bay leaf, skimmed as needed to keep the broth clear. Once the broth has taken on flavor, chayote is added and cooked until just tender, and the soup is finished with salt, white pepper and a little fried shallot oil.
What distinguishes this version is its plainness next to a richer soto: no coconut milk and only a light hand with spices, so the taste of the chicken bones themselves carries the dish. Households vary the choice of vegetable and how long the bones are simmered, which changes how strong the broth turns out, and some cooks keep a whole clove or a stick of cinnamon in the pot for a faint background warmth without turning the broth heavy.
Preparation
Rinse the chicken bones and wing tips and place them in a pot with plenty of water.
Bring to a boil, skim off the foam, then add the bruised shallots, garlic, ginger and bay leaves.
Lower the heat and simmer gently for an hour, skimming occasionally, until the broth turns light and fragrant.
Peel and cube the chayote and add it to the pot, simmering until just tender.
Season with salt and white pepper, and finish with a spoon of fried shallot oil.
Ladle the soup into bowls with some of the bones and serve hot with steamed rice.
