Korean chicken soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sesame seeds |
| 8 | cups | Chicken broth (pref homemade) |
| 2 | tablespoons | Garlic, finely chopped |
| 2 | tablespoons | Ginger, finely grated |
| ½ | cup | Rice |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Toasted sesame oil |
| 1 | teaspoon | To 2 ts hot chile paste |
| 1 | cup | Shredded cooked chicken |
| 2 | Scallions, finely chopped | |
Directions
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.
Transfer to small bowl and set aside.
In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95