A warm, comforting bowl where buckwheat replaces noodles, featuring poached chicken, a highly umami chicken-bonito broth, and a touch of soy sauce and sesame oil.
Ingredients
- 140 g Buckwheat
- 220 g de hauts de cuisse ou blanc, sans peau Chicken
- 700 ml Chicken broth
- 8 g Bonito flakes
- 1 1/2 tbsp Light soy sauce
- 1 tsp Sesame oil
- 2 stalks Scallion
- 1 small clove Garlic
- 1 fine tranche ou 1/2 tsp râpé fresh ginger
- 1 tsp neutral oil
- as needed Salt
- as needed black pepper
- 1 tsp, optionnel rice vinegar or lemon juice
Method
- In a saucepan, heat 1 tsp of neutral oil. Add the crushed garlic and ginger for 30 seconds over medium heat, just to release their aromas without browning.
- Pour in the chicken broth. Bring to a simmer, add the chicken, partially cover, and poach for 12 to 15 minutes depending on thickness, until cooked through and tender.
- Remove the chicken to a plate. Turn off the heat, add the bonito flakes to the broth, cover, and let steep for 4 minutes. Strain if you want a clean broth, or leave a few flakes in for a more rustic style.
- While the broth steeps, cook the buckwheat in a small saucepan of simmering salted water for 8 to 10 minutes, until tender but still slightly firm. Drain and rinse quickly under hot water to remove excess starch.
- Return the strained broth to low heat. Add the light soy sauce, taste, then adjust with a pinch of salt if needed. Add 1 tsp of rice vinegar or lemon juice if the broth feels too round.
- Shred or slice the chicken. Divide the buckwheat between two bowls, add the chicken, and pour the piping hot broth over the top.
- Finish with sliced scallion, a drizzle of sesame oil, black pepper, and, if you saved a few bonito flakes, a small pinch as a garnish.
Nutrition
Per serving
- Energy
- 485.6 kcal
- Protein
- 42.69 g
- Carbohydrate
- 59.22 g
- Fat
- 10.46 g
- Fibre
- 10.2 g
- Calcium
- 71.57 mg
- Iron
- 3.74 mg
- Magnesium
- 206.81 mg
