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.
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
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.
Rice (I used sona masoori) – 1 cup cleaned
Stock – 3 cups
Garlic – 5-6 cloves minced
Salt to taste
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.
Mushrooms – 200 gm chopped/sliced
Soy sauce – 2 tbsp
Vegetable oil – 2 tsp
Palm sugar – 2 tsp
Salt and pepper as needed
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.