Chicken Rice with Soy Mushrooms

Chicken bones are not to be thrown away. In fact, I buy them from my butcher for a boring day. Make stock. Cook rice in it. Top with some classic favourites. There’s a meal you’d go back more for. Chicken stock is versatile like no other ingredient. It can boost any dish by lending its flavours to it.

This one is a result of an almost empty fridge. I just had a pack of mushrooms and chicken bones. And this is what came of it. A delicious chicken broth that I cooked rice in, mushrooms sauteed in soy sauce and palm sugar, and an egg. It’s simpler than you’d think. It’s more delicious than you can imagine.

Ingredients

Broth/stock

Chicken bones – 1/2 kg approx

Onion – 2 roughly chopped

Garlic – 1 bulb halved

Ginger – 2 inch piece crushed

Coriander stems – handful chopped

Cinnamon stick – 1 inch piece

Whole peppercorns – 2 tsp crushed

Salt – 1 tsp

Method:

Put all the ingredients in a pressure cooker and cook on high flame for 10 mins and low flame for 30.

Alternatively, heat 2 tsp of oil and saute the chicken bones till they get some colour. Follow the rest of the steps as mentioned above. This will yield a stronger stock with a deeper colour.

Chicken Rice

Rice (I used sona masoori) – 1 cup cleaned

Stock – 3 cups

Garlic – 5-6 cloves minced

Salt to taste

Method:

Bring the stock and rice up to a boil, add the garlic and salt.

Cook for 20 mins on low flame, covered.

Leave it alone, covered, for 10 mins. Then, fluff with a fork.

Soy mushrooms

Mushrooms – 200 gm chopped/sliced

Soy sauce – 2 tbsp

Vegetable oil – 2 tsp

Palm sugar – 2 tsp

Salt and pepper as needed

Method:

Heat oil, add mushrooms and soy along with salt and pepper.

Once mushrooms are almost cooked, add the palm sugar.

Turn off heat when mushrooms are cooked.

Assemble: Add rice to a bowl, top with the mushrooms and a fried or poached egg. Garnish with coriander leaves or spring onions.

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