| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Asian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Each vegetable and sesame oil |
| 1 |
|
Clove garlic, minced |
| 3/4 |
ts |
Ground ginger; (or quarter piece fresh ginger) |
| 4 |
c |
Each chicken broth and water |
| 1 |
c |
Long grain rice |
| 1 |
lb |
Frozen chicken, cut into strips |
| 10 |
oz |
Frozen petite peas,; thawed |
| 4 |
tb |
Lemon juice |
| 1/2 |
c |
Chopped fresh parsley; or cilantro for garnish |
| 4 |
|
Scallions, thinly sliced |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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@frontiernet.net>
A Message from our Provider:
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