Hemulen

Woof-woof
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Chicken Bowl
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Serves 3-4 | Cooking time 25 min

Ingredients
1 medium-sized onion​
400 g/0.9 lb boneless chicken​
400 ml/1.7 cups water​
5-6 teaspoons white miso paste​
2-3 tablespoons soy sauce​
2 teaspoons minced garlic​
2 tablespoons maple syrup​
1 teaspoon minced ginger​
2 teaspoons dried nettle (or a handful of fresh spinach, bleached lightly in the end)​
1 teaspoon dill seeds​
1 teaspoon cumin/jeera​
1 teaspoon sumac​
0.5 teaspoon cayenne pepper​
200 ml/0.85 cups (190 g/6.7 oz) cottage cheese​
a pinch of mild goghugaru chil(l)i (or other chili powder) for garnish​
500-700 ml/2-3 cups pre-cooked white rice (cook the rice in lightly salted water while preparing the chicken broth)​

Instructions

1.
Cut the onion into tiny slivers.
2. Cut the chicken into tiny bits.
3. Mix the water, miso paste, soy sauce, garlic, syrup and ginger in a pan and bring to boil.
4. Add the onions, chicken, garlic, nettle, ginger, dill seeds, cumin, sumac and cayenne pepper.
5. Let boil for 10-20 minutes on medium-high heat until the chicken is done. Check the salt and add some water, if needed. (Add the spinach in the end if you haven’t used nettle).
6. Divide the pre-cooked rice into soup bowls, add most of the cottage cheese and mix.
7. Pour the chicken broth/soup on top.
8. Garnish with cottage cheese and finish with chili powder.
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