Ginger Chicken Soup with Shiitake Mushrooms
What You Need
3 chicken breast halves, about 1½ pounds
2 (49.5 ounce) cans chicken broth
4 slices ginger, about ½ inch thick
1 small onion, quartered
3 cloves garlic
1 green onion with top, cut into 3-inch lengths
2 stalks lemon grass, cut into thirds and crushed
1/2 cup rice
1/4 pound shiitake mushrooms, sliced
2 baby bok choy, sliced crosswise
Place chicken in a 5-quart saucepot along with the broth, ginger, onion, garlic, green onion and lemon grass. Bring to a boil. Reduce the heat, cover and simmer until the chicken is tender, 45 to 60 minutes. Remove the chicken from the broth, let it cool, then cover and refrigerate overnight. Cover the chicken broth and refrigerate it overnight as well.
The next day, skim any excess fat from the top of the soup. Heat the soup until it’s hot, then strain it through a cheesecloth lined strainer.
Return the strained broth to the pot and bring to a simmer. Add the rice. Return the soup to a simmer; cover and cook until the rice is tender, 15 to 20 minutes.
Dice the chicken meat and add it with the mushrooms and bok choy during the last 5 minutes of cooking. Makes 6 servings.
Recipe from the Los Angeles Times