pedsnurse
01-07-2010, 12:18 PM
I think I will try this, sans rice of course. Sounds yummy & pretty hardY!!
http://www.stashtea.com/recipes/chicken_rice.htm
INGREDIENTS:
3 cups chicken broth
2 - 3 boneless, skinless chicken breasts
1 tbsp peanut oil
2 cloves of garlic, minced
6 oz shiitake mushrooms, stems discarded, caps sliced
1 small white onion, diced
2 medium carrots, peeled and diced
1 red or orange bell pepper, cored, seeded and diced
1 cup coconut milk
1 cup brewed green tea (For instance: Shincha (http://shopstashtea.com/112856.html), Organic Green (http://shopstashtea.com/64582.html), or Genmai Green (http://shopstashtea.com/68450.html) would all work well)</I>
1 inch piece of ginger, grated
2 tbsp fish sauce
2 tbsp soy sauce
1/2 cup short grain rice (not instant), rinsed and drained
few dashes chili oil or Asian chili sauce to taste
salt & pepper to taste
lime wedges
chopped cilantro for garnish
Note: You can also use cooked chicken, from a rotisserie at the grocery store. Use about 2 cups of shredded/diced, pre-cooked chicken and add the broth directly to the soup pot, without simmering the cooked chicken first.
In a pot, bring the broth to a low boil. Add the chicken breasts and cook for 13 minutes. Remove the breasts and let cool. Reserve the hot broth for the soup.
Heat oil in a soup pot over medium heat and add the garlic, onion, mushrooms, carrots and bell pepper. Saute until soft, about 7-10 minutes. Add the chicken broth, green tea, coconut milk and the ginger. Simmer. When the chicken is cool enough to handle, shred or dice and add to the soup. (If you are using rotisserie chicken add it now as well). Also add the soy sauce and fish sauce. Stir to incorporate and add the rice. Cook until the rice is soft, 20 - 30 minutes. Add chili sauce/oil and season to taste with salt, pepper and any additional fish or soy sauces. Garnish with lime wedges and cilantro.
http://www.stashtea.com/recipes/chicken_rice.htm
INGREDIENTS:
3 cups chicken broth
2 - 3 boneless, skinless chicken breasts
1 tbsp peanut oil
2 cloves of garlic, minced
6 oz shiitake mushrooms, stems discarded, caps sliced
1 small white onion, diced
2 medium carrots, peeled and diced
1 red or orange bell pepper, cored, seeded and diced
1 cup coconut milk
1 cup brewed green tea (For instance: Shincha (http://shopstashtea.com/112856.html), Organic Green (http://shopstashtea.com/64582.html), or Genmai Green (http://shopstashtea.com/68450.html) would all work well)</I>
1 inch piece of ginger, grated
2 tbsp fish sauce
2 tbsp soy sauce
1/2 cup short grain rice (not instant), rinsed and drained
few dashes chili oil or Asian chili sauce to taste
salt & pepper to taste
lime wedges
chopped cilantro for garnish
Note: You can also use cooked chicken, from a rotisserie at the grocery store. Use about 2 cups of shredded/diced, pre-cooked chicken and add the broth directly to the soup pot, without simmering the cooked chicken first.
In a pot, bring the broth to a low boil. Add the chicken breasts and cook for 13 minutes. Remove the breasts and let cool. Reserve the hot broth for the soup.
Heat oil in a soup pot over medium heat and add the garlic, onion, mushrooms, carrots and bell pepper. Saute until soft, about 7-10 minutes. Add the chicken broth, green tea, coconut milk and the ginger. Simmer. When the chicken is cool enough to handle, shred or dice and add to the soup. (If you are using rotisserie chicken add it now as well). Also add the soy sauce and fish sauce. Stir to incorporate and add the rice. Cook until the rice is soft, 20 - 30 minutes. Add chili sauce/oil and season to taste with salt, pepper and any additional fish or soy sauces. Garnish with lime wedges and cilantro.