Under the weather doesn’t mean you don’t get to hog on yummies. This time around, I upgraded my basic chicken broth with inspiration from Anaida Pervaneh‘s Soup-e-Jadooi and using basics from the refrigerator and kitchen. More than shopping for recipes, I enjoy using what I have to create something completely different.
Find another interesting Buddha Bowl here.
- Chicken – 200gram
- Carrot – 2 medium-sized, chopped
- Sweet corn – 1/2 cup
- Onion – 1 large, chopped
- Garlic cloves – 3 to 4, chopped
- Whole Rolled Oats – 1 cup
- Bay leaf – 1
- Cloves – 3 to 4
- Cinnamon stick – 2 inch
- Black peppercorn – 6 to 8
- Salt to taste
- Ghee – 1 tbsp
- Start off by soaking 1 cup oats in 1 cup water (always keep the ratio 1:1)
- Heat ghee in a non-stick pan, add the whole spices – bay leaves, cinnamon, peppercorn, and cloves. Stir for less than a minute, make sure they don’t burn.
- Then, add the chopped onion and garlic and cook till transparent.
- Add the chicken and cook for 10 minutes.
- Add the chopped carrot and sweet corn.
- Season with salt and mix well and cover with water completely immersed in water.
- Bring to a boil and cook on a low flame till the water is reduced to one fourth.
- Assemble the bowl with a side of whole oats and chicken broth. Top with ground pepper if need be!