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Asian Soup With Chicken And Rice ( Soups / Chicken )

4 dried black mushrooms, rinsed
1 large clove garlic, minced
1 green chilli, minced
1 tbsp minced fresh ginger
6 cups beef stock
2 tsp soy sauce
2 chicken breast halves, cooked and shredded
120 g snow peas, trimmed
30 g carrot, thinly sliced
2 fresh waterchestnuts, peeled and thinly sliced
4 spring onions, chopped
1 cup hot cooked rice

In a pan, combine mushrooms, garlic, chilli, ginger, stock and soy sauce. Bring to a boil over medium heat and boil for 2 minutes. Remove from heat, cover and let stand for 30 minutes. Using a slotted spoon, remove black mushrooms and slice. Return to the pot. Bring the mixture to a boil. Add remaining ingredients except spring onions and rice. Lower heat and simmer, partially covered for 10 minutes. Stir in spring onions and ladle into 4 soup bowls. Place 1/4 cup rice in the centre of each bowl. Serve imediately.
Serves 4.