Kasha — Cooked Buckwheat with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Heat the oil in a pan over medium heat.

   StoveFrying pan
2. 5
   Add the onion and fry for 10 minutes, stirring, until the onion is deep golden.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the mushrooms and fry 5 minutes, stirring, until the mushrooms release their liquid and it evaporates.

   Stove

To assemble

1. 7
   Beat the egg with the buckwheat in a bowl. Heat a dry skillet over medium-high heat, add the mixture and stir quickly for about 3 minutes, until the egg clings to the grains and each grain is separate.

   StoveFrying pan
2. 8
   In a pot, bring the chicken stock, salt and black pepper to a boil, add the buckwheat and stir once.

   StovePot
3. 9
   Turn down to low, cover and simmer 15-18 minutes without opening the lid, until the liquid is absorbed.

   StoveLid
4. 10
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 11
   Gently stir in the butter.
6. 12
   Gently fluff with a fork, transfer to a serving plate and arrange the onion and mushrooms on top and serve.