A chicken rice soup from Myanmar.The recipe is adapted from ” The Best of Burmese Cooking” by Aung Aung Taik 1993.
Ingredients
- 1 cup long grain rice
- 2 cups diced boned free range chicken bite sized pieces
- 4 plump garlic cloves peeled and crushed
- 1 onion quartered
- 1 inch fresh ginger peeled and finely sliced
- 1 tsp coarsely ground black pepper
- 1 tsp sea salt
- 2 cups good chicken stock
- 6 pints water
- 1 cup sliced spring onions
Servings:
Instructions
- Put all the ingredients except the spring onion in a large saucepan. Bring to a boil then reduce heat to medium low. Cover and simmer for 90 minutes , stirring from time to time.
- Serve sprinkled with the spring onion.
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