Chinese Rice Soup
|Chicken broth||2 Quart, fresh or canned|
|Uncooked rice||3⁄4 Cup (12 tbs) (Short Or Long Grain)|
|Boneless lean meat||3⁄4 Pound, uncooked (Such As Beef Top Round Or Flank Steak, Pork Shoulder Or Butt Or Chicken)|
|Salad oil||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Coarsely chopped lettuce||2 Cup (32 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs) (Whole Green Onions)|
|Coarsely chopped coriander||1⁄4 Cup (4 tbs) (Fresh, Also Called Chinese Parsley Or Cilantro)|
|Soy sauce||1 Tablespoon|
Combine broth and rice in a 5-quart or larger heavy pan.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, for 1 1/2 hours.
Meanwhile, slice meat in 1/4 inch-thick strips that are about 1 by 2 inches.
In a bowl mix the meat with oil, sherry, and soy.
When soup is thick, stir in meat; cover and cook until meat is no longer pink inside (about 5 minutes for beef or chicken, 15 minutes for pork).
Ladle soup into bowls.
Pass lettuce, green onion, coriander, and soy to garnish individual servings.