Onban

Name: Onban
Yield: 7
Cuisine: North Korea
Ingredients: Whole chicken, or 800 g chicken pieces — 1 (1.75 lb); Onion, quartered — 1; Garlic — 3 cloves; Water — 1.9 L (64 fl oz); Cooked rice — 370 g (13 oz); Bean sprouts, blanched — 70 g (2.5 oz); Eggs, beaten and cooked into a thin omelette, sliced — 2; Salt and pepper — to taste; Chopped green onion, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Whole chicken, or 800 g chicken pieces — 1 (1.75 lb)
Onion, quartered — 1
Garlic — 3 cloves
Water — 1.9 L (64 fl oz)
Cooked rice — 370 g (13 oz)
Bean sprouts, blanched — 70 g (2.5 oz)
Eggs, beaten and cooked into a thin omelette, sliced — 2
Salt and pepper — to taste
Chopped green onion, to garnish

Method

Simmer the chicken with the onion, garlic and water for 40–45 minutes until the chicken is very tender.
Remove the chicken, shred the meat, and discard the bones and skin.
Strain the broth, season with salt and pepper, and keep warm.
Divide the rice among bowls.
Top with shredded chicken, blanched bean sprouts and sliced omelette.
Ladle the hot broth over the top and garnish with chopped green onion before serving.

Introduction: Warm rice served in a savoury chicken broth with shredded chicken and vegetables, a comforting Pyongyang-style lunch dish.

Cultural Background: Onban ('warm rice') is considered the warm counterpart to naengmyeon, both closely associated with Pyongyang, offering a hearty, soul-warming meal built on a rich chicken broth.

Tips: Simmer the chicken long enough to develop a rich, flavourful broth as well as tender meat. Assemble the toppings just before ladling the broth, so the textures stay distinct.

Variations: Add a little chilli oil for those who prefer some heat. Include mung bean sprouts or spinach for extra vegetables.

Storage: Refrigerate the broth and chicken separately in airtight containers for up to 3 days.

Reheating: Reheat the broth gently on the stovetop; assemble fresh with warm rice and toppings.

FAQs:

Q: How is onban different from naengmyeon?

A: Onban is served warm with rice rather than cold with noodles, though both are closely associated with Pyongyang cuisine.

Q: Can this be made with leftover cooked chicken?

A: Yes, though simmering the chicken fresh in water builds a more flavourful broth from scratch.