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| CHICKEN RICE SOUP |
Ingredients for Chicken Rice Soup
* 2 cups light chicken stock
* 1/3 cup cubed chicken
* 1/2 cup cooked rice
* 1 tblspn fish sauce (sub: lite soy or salt)
* 2 small eggs
* Garnishes: 2 teaspoons finely minced fresh ginger root; 2 teaspoons minced cilantro; 1 minced green onion; 1 teaspoon golden friend onion flakes (which you can make by tossing dried onion flakes in an oil slicked frying pan); and 1/8-1/2 teaspoon dried red chilis, minced, or anything.
How to Cook Chicken Rice Soup
1. In a saucepan, bring the stock to a boil and add the cubed chicken, and stir it up. Reduce heat to a simmer, stir in the cooked rice, and simmer for 2 minutes. Season with the fish sauce or lite soy or salt.
2. When ready to serve, break a whole egg into each individual bowl. Bring the soup to a boil and ladle over the egg yolks. Garnish and cover the bowls with lids, let sit for a minute to let the egg poach, then serve.
* 2 cups light chicken stock
* 1/3 cup cubed chicken
* 1/2 cup cooked rice
* 1 tblspn fish sauce (sub: lite soy or salt)
* 2 small eggs
* Garnishes: 2 teaspoons finely minced fresh ginger root; 2 teaspoons minced cilantro; 1 minced green onion; 1 teaspoon golden friend onion flakes (which you can make by tossing dried onion flakes in an oil slicked frying pan); and 1/8-1/2 teaspoon dried red chilis, minced, or anything.
How to Cook Chicken Rice Soup
1. In a saucepan, bring the stock to a boil and add the cubed chicken, and stir it up. Reduce heat to a simmer, stir in the cooked rice, and simmer for 2 minutes. Season with the fish sauce or lite soy or salt.
2. When ready to serve, break a whole egg into each individual bowl. Bring the soup to a boil and ladle over the egg yolks. Garnish and cover the bowls with lids, let sit for a minute to let the egg poach, then serve.
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