Pyongyang OnbanChicken and Rice Soup

Name: Pyongyang Onban (Chicken and Rice Soup)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4
Cuisine: North Korea
Ingredients: 1.2 kg Whole Chicken (cut into large pieces); 2200 ml Water; 15 g Garlic (finely chopped); 10 g Salt; 250 g White Rice (rinsed); 60 g Scallion (finely chopped); 2 g Black Pepper

Pyongyang onban serves hot chicken broth over rice with shredded chicken and garnish. This streamlined home version keeps the broth clear and the seasoning restrained.

Prep

20m

Cook

1h 20m

Serves

Estimated

Nutrition

Per serving

885kcal

Calories

59g

Protein

46g

Fat

53g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

1.2kg
Whole Chicken (cut into large pieces)
2.2l
Water
15g
Garlic (finely chopped)
10g
Salt

Rice

250g
White Rice (rinsed)

Garnish

60g
Scallion (finely chopped)
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the chicken pieces in a large pot with the water and garlic. Bring to a gentle simmer, skim any foam, and cook until the chicken is tender and reaches 74°C (165°F) in the thickest pieces.
02
Lift out the chicken and strain the broth. Return the clear broth to the pot, stir in the salt, and keep it hot over low heat.
03
When the chicken is cool enough to handle, remove the meat from the bones and tear it into bite-sized pieces.
04
Cook the white rice in boiling water at 100°C (212°F) until tender, then drain.
05
Divide the white rice among bowls, top with the shredded chicken, and ladle over the hot broth.
06
Finish with the scallion and black pepper.

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