Chicken broth and Oats Buddha Bowl

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 broth and oats buddha bowlChicken broth buddha bowl
Ingredients –

  • 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

Method

  • 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!