| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
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.
|
2. Have the rice, stock, chicken, salt, kohlrabi and lettuce handy.
|
3. In a 4- to 5-quart heavy saucepan, bring the chicken stock to a boil over high heat.
|
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.
|
5. Then ladle into individual soup bowls. Serve very hot and garnish the bowls with 1 or 2 tablespoons of shredded kohlrabi and lettuce.
|
|
|
|
|
