KOREAN CHICKEN SOUP
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Contents |
[edit] Description
[edit] Ingredients
(Yield: 6 servings)
- 1 ts sesame seeds
- 8 c chicken broth (preferably homemade)
- 2 tb garlic, finely chopped
- 2 tb ginger, finely grated
- 1/2 c rice
- 1 tb Soy sauce
- 1 ts Toasted sesame oil
- 1 ts To 2 ts hot chile paste
- 1 c Shredded cooked Chicken
- 2 Scallions, finely chopped
[edit] Directions
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.Transfer to small bowl and set aside.
In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add Chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.
