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Ginger Chicken Soup With Shiitake Mushrooms Recipe

by Global Cookbook

Ingredients

3 x chicken breast halves - (1 1/2 lbs) 2 can chicken broth - (49 1/2 ounce ea) 4 slc ginger, 1/2" thick 1 sm onion quartered 3 x garlic cloves

1 x green onion with top cut 3" lengths 2 stalk lemon grass stalks cut in thirds, and crushed 1/2 c. rice 1/4 lb fresh shiitake mushrooms sliced 2 x baby bok choy sliced crosswise

Directions

1. Place the chicken breasts in a 5-qt saucepot along with the broth, ginger, onion, garlic, green onion and lemon grass. Bring to a boil. Reduce the heat, cover and simmer till the chicken is tender, 30 to 45 min. Remove the chicken from the broth, let it cold, then cover and chill it overnight. Cover the chicken broth and chill it overnight as well.
2. The next day, skim any excess fat from the top of the soup. Heat the soup till it's warm, then strain it through a cheesecloth-lined strainer.
3. Return the strained broth to the pot and bring to a simmer. Add in the rice. Return the soup to a simmer, cover and cook till the rice is tender, 15 to 20 min.
4. Add in the mushrooms and bok choy during the last 5 min of cooking. Remove the skin and bones from the chicken breasts and dice the meat. Place the chicken in a microwave safe bowl or possibly container and heat in the microwave 1 to 2 min to hot.
5. Place the chicken into the bottom of a serving bowl and ladle the soup over the top.
6. This recipe yields 6 servings.

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