Ingredients
- 500ml Chicken Bone Broth -- there are many variations available, depending on your preference, or you can make your own. The key ingredients are apple cider vinegar, turmeric, sage, rosemary, and ginger.
- Whole chicken (approx 1.5kg)
- 125g cooked brown rice
- 2 cups zucchini, sliced then diced
- 1 cup bean sprouts
- 80g frozen chopped spinach (can use more or less by preference)
- 1 tbsp Obento rice wine vinegar
- ½ tbsp sesame oil
- 1 cup wombok (Chinese cabbage), shredded
- 1 pack (100g) Obap sweet potato noodles
Method
- If making the bone broth yourself (I personally don't), the broth needs to be done at least a day in advance. Otherwise, you can skip this step.
- Place the chicken into a large pot -- make sure it can fit and will submerge the whole chicken under its lid. Stuff the chicken cavity with cooked (and fully cooled) brown rice. I do this after placing the chicken so any rice mess just ends up in the pot. If your chicken has a particularly large cavity, feel free to add more rice.
- Add the diced zucchini and the bean sprouts around the chicken. Then evenly distribute frozen spinach.
- Drizzle everything in the pot with Obento's Rice Wine Vinegar. This is an essential ingredient, as it tenderises the chicken (the meat melts apart when eating; no knives needed), and balances the flavour combinations when cooking.
- Cover entire contents with a layer of shredded (or chopped) Wombok. More than 1 cup may be needed to maximize coverage, or you can simply add more if preferred. I use small pieces -- but again, whatever you prefer.
- Evenly pour in the bone broth. Then add water until everything's fully submerged -- or the liquid level reaches the cabbage layer. Please note that, if making your own broth, to still only use 500ml, then add water; if the liquid is purely broth, it becomes too overpowering. Put the lid on, and you're ready to cook!
- I use a gas stove; the heat is on medium -- however, a lower setting may be better if using an electric stove. Simply leave it to boil for a few hours.Once heated, try not to raise or lower the temperate for best results (and it may change the cooking time). Takes about 3 hours for a chicken between 1.5kg to 2kg, but may vary depending on stove type.I recommend at least 2 and a half hours, but there's no harm in going over 3 hours (and can enhance the flavours or tenderness of the meat) as long as you still have plenty of broth -- no lower than about an inch below the top of the chicken.
- When it's ready (or whenever you've decided it's done, if extending the cooking time) -- turn off the stove but leave the lid on while doing this step.Boil some water in a separate pot. Add Obap's Sweet Potato Noodles. Cook for 8 minutes, then rinse and drain. Add the noodles into the chicken pot to soak in the flavours, before serving in a bowl.
- Enjoy! This invigorating dish (depending on choice of bone broth) is gluten, dairy, and soy free etc.You can play with vegetable or herb preferences but avoid potatoes as their absorption drains the broth. I sometimes add some mushrooms, or a handful of chopped spring onions -- placed below the cabbage layer.It makes up for the long cooking time by being simple and flexible. Don't worry about adding too much water or keeping everything exact -- I make this once a week and don't measure anything. The space in the pot is your best indicator once familiar with the method; just add ingredients and it does the rest.This is perfectly served in 1 bowl, and leftovers store well. Good for meal prep, and even served cold. If you run low on chicken, just make another pack of sweet potato noodles and add to the leftovers.~ Chicken Pot ( 냄비 / dalg naembi) made by Lena.
Product used in recipe
- Obento - Rice Wine Vinegar
- Obap - Sweet Potato Noodles
