Korean Chicken Soup
Recipe Description
Yield: 6 servingsIngredients
- 1 tsp sesame seeds
- 8 cups chicken broth (preferably homemade)
- 2 tbsp garlic, finely chopped
- 2 tbsp ginger, finely grated
- ½ cup rice
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 - 2 tsp hot chile paste
- 1 cup shredded cooked chicken
- 2 scallions, finely chopped
- In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.
- Transfer to small bowl and set aside.
- In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
- Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes.
- Stir in soy sauce and sesame oil; add chile paste to taste.
- Add chicken and heat until just warmed through.
- Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.
This article uses material from the "Korean Chicken Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
