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| What You Need: |
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¼ cup long-grain rice
2 tablespoons glutinous rice
2 quarts fresh or canned chicken stock, or 1 quart chicken broth and 1 quart water combined
1 cup cooked chicken, cut into ½ inch cubes, prepared according to the recipe for chicken stock above
2 teaspoons salt
½ cup finely shredded preserved kohlrabi
1 cup finely shredded lettuce
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| How To Cook: |
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1. Combine the long-grain and glutinous rice in a 2- quart saucepan, add enough cold water to cover and stir thoroughly. Pour off the rinse water.
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2. Have the rice, stock, chicken, salt, kohlrabi and lettuce handy.
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3. In a 4- to 5-quart heavy saucepan, bring the chicken stock to a boil over high heat.
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4. Stir in the rice, partially cover the pan, reduce the heat to low and simmer for 2 hours. Add the salt, then the chicken.
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5. Then ladle into individual soup bowls. Serve very hot and garnish the bowls with 1 or 2 tablespoons of shredded kohlrabi and lettuce.
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