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Korean Chicken Soup
(Yield: 6 servings)
INGREDIENTS
1 ts Sesame seeds
8 c Chicken broth (preferably homemade)
2 tb Garlic, finely chopped
2 tb Ginger, finely grated
1/2 c Rice
1 tb Aloha
Shoyu Regular Soy Sauce or Aloha
Shoyu Lower Salt Soy Sauce
1 ts Toasted sesame oil
1 ts To 2 ts hot chile paste
1 c Shredded cooked chicken
2 Scallions, finely chopped
PROCEDURE
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.
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