Asian gingered chicken soup/stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Each vegetable and sesame oil |
| 1 | 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 | Scallions, thinly sliced | |
| Salt and freshly ground black pepper | ||
Directions
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@...>