Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Fresh green chile -- 3-inch |
3 tablespoons | Rice vinegar |
5 cups | No-salt-added chicken broth |
2 cups | Daikon radish -- thinly |
\N \N | Sliced |
\N \N | (about 1/2 pound) |
1 pounds | Skinless boneless chicken |
\N \N | Br |
2 tablespoons | Fish sauce |
1 tablespoon | Fresh lime juice |
⅛ teaspoon | Sugar |
2 cups | Hot cooked long-grain rice |
\N \N | Chopped fresh cilantro -- |
\N \N | Opti |
Recipe by: Cooking Light, Jan/Feb 1995 Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; aset aside. Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired.
Typed by Olivia Liebermann
Recipe By :