Description
Tender chicken goes well with rice and fragrant hot broth with a light Asian touch. And crunchy vegetables freshen the soup and create an interesting contrast of textures. A unique take on the beloved chicken soup :)
Ingredients
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Chicken fillet
2 piece
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Figure
2 pack
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Pepper
1 piece
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Carrots
1 piece
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Green peas
100 g
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Soy sauce
3 Tbsp
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Water
1.5 l
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Spices
1 tsp
Cooking
Put on the fire 2 pots. One to cook the rice, the other with a soup base. In a saucepan, which will prepare the soup, pour 1.5 liters of water. In a pot of rice - 2/3 of the total volume of the pan. While the water is boiling, prepare the chicken. It must cut into thin strips.
When the water in the pot for the rice to boil, it must be salt. For soup in an Asian style suits perfectly the Jasmine rice in cooking bags of TM "Mistral". Drop the bags of cereal into the boiling water and cook for 15 minutes.
The water in another pan boil also. Add water, spices, soy sauce and chicken. Leave to cook for 12 minutes.
While the rice and soup base are cooked, prepare the vegetables. Carrot peel and grate on a grater for Korean carrot. If this floats You have, it can be rubbed on a regular coarse grater or chop with a vegetable peeler into thin strips.
Bulgarian pepper cut into short strips. To do this, first cut the pepper lengthwise into 4 pieces.
Then each piece cut into crosswise thin strips.
12 minutes after You lowered the chicken into the boiling water, add green peas and cook for another 3 minutes. I have frozen. Well if it is possible to use fresh. Canned peas for this soup is not very suitable, as it is too soft, and we need some crispy texture.
When the rice is ready, grab the bags and let the water drain out. Then remove the rice from the bags.
Now proceed to "build" the soup. In dish a La carte spread the rice, pour the hot broth with chicken and peas. To each plate add the carrots and pepper. Optionally season with freshly ground black pepper and serve. Bon appetit!
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