| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Soups and, Stews | 4 | Servings | |
INGREDIENTS
| 1 | Fresh green chile, (3-inch) | |
| 3 | tb | Rice vinegar |
| 5 | c | No-salt-added chicken broth |
| 2 | c | Thinly sliced peeled daikon radish, (1/2 pound) |
| 1 | lb | Skinned boned chicken breasts, thinly sliced |
| 2 | tb | Fish sauce |
| 1 | tb | Fresh lime juice |
| 1/8 | ts | Sugar |
| 2 | c | Hot cooked long-grain rice |
| Chopped fresh cilantro, (optional) |
INSTRUCTIONS
Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside. Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired. Yield: 1-1/2 quarts (serving size: 1-1/2 cups). Per serving: 400 Calories; 3g Fat (5% calories from fat); 35g Protein; 68g Carbohydrate; 54mg Cholesterol; 727mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 71 Posted to MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.
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