Chicken & Rice Soup with Bok Choy

Rachael Ray Every Day - - Recipe Index -

START TO FIN­ISH: 25 MIN 4 cups chicken stock 12 thin slices of peeled fresh gin­ger 1 tbsp. tamari or soy sauce 1∕2 tsp. toasted sesame oil 1∕2 ro­tis­serie chicken— meat torn, skin and bones dis­carded, and juices re­served 1 baby bok choy, sliced cross­wise •

11∕3 cups cooked brown or black rice 2 scal­lions, sliced •

sam­bal oelek, for gar­nish In saucepan, sim­mer first 4 in­gre­di­ents over high for 5 min­utes. Add chicken with juices and bok choy. Sim­mer soup for 5 min­utes. Di­vide rice among bowls. Top with soup. Gar­nish with scal­lions and sam­bal oelek. Serves 4 to 6.

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