Chicken Soup Japanese-Style
|Boneless chicken breast||1⁄2 Cup (8 tbs), uncooked|
|Chicken broth/Basic chicken stock||4 Cup (64 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Lemon peel strip||4|
Thinly slice chicken meat.
Wash mushrooms; thinly slice.
Put broth in fondue pot over medium-high heat.
Add chicken and mushrooms; cook 4 minutes.
Place 1/4 cup rice in each of 4 bowls; put 1 lemon peel strip in each bowl.
Spoon in chicken-broth mixture.