Serve Soup with Egg Rolls
DBL Original
4c 2 cups uncooked jasmine rice (I did sushi rice)
8c 4 cups water
8c 4 cups water
4 garlic cloves
8 4 skinless, boneless chicken thighs, cut into small pieces
2 1 onion, cut in this slices
4c 2 cups dashi/chicken/beef/veggie stock, made with dashi powder (I did 1-2 T fish sauce)
1/2c ¼ cup soy sauce
6T 3 tablespoons mirin (Japanese rice wine) or i did Rice Wine vinegar
6T 3 tablespoons brown sugar
8 4 large eggs
Can add the last 3 min of cooking- any vegetable- julienned carrots, zucchini
Could add on the top- avocado, lime, green onions
This is a simple and quick dish to make- two pots- one for rice and one for chicken stock soup recipe.
Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
