Asian gingered chicken soup/stew

Yield: 1 Servings

Measure Ingredient
1 tablespoon Each vegetable and sesame oil
1 \N Clove garlic, minced
¾ teaspoon Ground ginger; (or quarter piece fresh ginger)
4 cups Each chicken broth and water
1 cup Long grain rice
1 pounds Frozen chicken, cut into strips
10 ounces Frozen petite peas,; thawed
4 tablespoons Lemon juice
½ cup Chopped fresh parsley; or cilantro for garnish
4 \N Scallions, thinly sliced
\N \N Salt and freshly ground black pepper

Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil.

Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.

Yield: 4 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:21 -0500 From: Meg Antczak <meginny@...>

Similar recipes