Hot And Spicy Chicken Soup
|Garlic||2 Clove (10 gm)|
|Minced ginger||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Chicken broth||8 Cup (128 tbs)|
|Converted white rice||1⁄2 Cup (8 tbs)|
|Boneless, skinless, chicken breasts||1 Pound|
|Shiitake mushrooms/White mushrooms||4 Ounce|
|Thinly sliced green onions||2⁄3 Cup (10.67 tbs)|
|Asian sesame oil||1 Tablespoon|
|Hot chili oil||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Lemon juice||1 Tablespoon|
1. In a large saucepan, cook garlic and ginger in oil over medium-low heat, stirring constantly, 1 minute. Add broth and rice; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, 15 minutes.
2. Add chicken, mushrooms, half of scallions, sesame oil, chili oil, and soy sauce. Simmer, partially covered, until chicken is cooked through and rice is tender, about 6 minutes. Stir in lemon juice.
3. Serve hot, with remaining scallions sprinkled on top.