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Chicken Soup With Jasmine Rice and Ginger

13 cup jasmine rice, rinsed
1 tablespoon jasmine rice, rinsed
4 cups water
3 inches piece fresh ginger, peeled
3 cups organic low sodium chicken broth
1 tablespoon asian fish sauce
1 pinch salt
1 pinch sugar
1 pinch red pepper flakes (only if you choose) (optional)
12 cup shredded cooked chicken
2 scallions, thinly sliced crosswise
2 tablespoons coarsely chopped cilantro
1 lemon, juice of (squeeze a little at a time)


In a medium saucepan, cover the rice with the water; bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes. Meanwhile, cut the piece of ginger into slivers: thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers. Add the chicken stock, fish sauce, salt, sugar, & red pepper flakes(if using) to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer. Squeeze some lemon juice in the soup! Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve. *The recipe can be made through until adding the chicken etc., and refrigerated overnight. When reheating, add extra stock to adjust the consistency. Serve at once.

Source: www.food.com