member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to linda tennessee      

Recipe Categories:

    Vietnamese Rice Soup With Chicken


    Source of Recipe


    Pleasures of the Vietnamese Table (HarperCollins,$27.50),

    Recipe Introduction


    Vietnamese Rice Soup With Chicken and Ginger (Chao Ga)


    For a delicious variation on this recipe from her

    Mai Pham suggests tossing the chicken with
    thinly shredded cabbage, cilantro and a sweet and sour
    dressing of lime juice, fish sauce and sugar. Serve
    this salad on the side along with a bowl of the rice
    soup. If you're pressed for time, use store-bought
    chicken stock and cooked chicken to garnish the soup.

    List of Ingredients







    1/2 whole chicken, excess fat trimmed
    1/4 teaspoon sea salt
    2 teaspoons vegetable oil
    1 clove garlic, minced
    1/2 cup rice, preferably jasmine, rinsed and drained
    1 tablespoon fish sauce or to taste
    1 tablespoon minced ginger
    2 scallions, cut into thin rings
    4 sprigs cilantro, thinly sliced
    2 tablespoons fried shallots (optional)
    Freshly ground pepper

    Recipe



    Bring 2 quarts water to a rolling boil. Add chicken
    and salt. Reduce heat and let the broth simmer. Skim
    any foam or fat that rises to the surface.

    Place oil, garlic and rice in a frying pan over
    moderate heat. Stir gently until the grains start to
    turn opaque, about 3 to 4 minutes.

    Add the rice to the simmering pot of chicken stock.
    Cook until the chicken is just done, about 25 minutes
    total. Remove the chicken and set aside to cool. Add
    the fish sauce and ginger. Let the rice continue to
    cook until the kernels are open and tender, about 30
    minutes.

    Remove the skin from the chicken and shred the meat
    into bite-size strips. When ready to serve, ladle the
    soup into heated bowls and garnish with the chicken,
    scallions, cilantro, fried shallots and pepper. Makes
    4 to 6 servings.

    Per serving: 271 calories (29 percent from fat), 10 g
    fat (2 g saturated,3 g monounsaturated), 68 mg
    cholesterol, 24 g protein, 19 g carbohydrates, 0.3 g
    fiber, 519 mg sodium.
    _____



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |