Brine chicken in water and salt in a container overnight in the fridge.
In a pot combine and boil the broth ingredients for 10-15 mins (with lid)
Fish out the chicken and discard the brine water. Rub chicken with a little salt (already salty) and pour drops of sesame oil on the skin side. Then add to the boiling broth.
Bring the pot to a boil again then lower heat. Simmer with lid for 5 minutes then flip to the other side and simmer another 5 minutes.
Turn off heat and let it continue to cook in its residual heat for 20mins (covered with lid).
BULGUR: Meanwhile, in a pan, heat oil and toast bulgur a few minutes. Then add 1 cup of the broth from the pot of chicken. Cover and turn off heat once all liquid is absorbed. Set aside and leave covered for another 20 minutes.
Go back to the pot and fish out cooked chicken. Place in a container with a little broth, skin side down to prevent from drying while you prepare the veggies.
In the remaining broth in the pot, cook your veggies until done.
Serve chicken with bulgur/wheat rice and veggies.
