Asian gingered chicken soup/stew

1 Servings

Ingredients

QuantityIngredient
1tablespoonEach vegetable and sesame oil
1Clove garlic, minced
¾teaspoonGround ginger; (or quarter piece fresh ginger)
4cupsEach chicken broth and water
1cupLong grain rice
1poundsFrozen chicken, cut into strips
10ouncesFrozen petite peas,; thawed
4tablespoonsLemon juice
½cupChopped fresh parsley; or cilantro for garnish
4Scallions, 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@...>