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6 cups chicken stock
4 cups water
1 cup long-grain white rice
1 1/2 lbs. chicken legs
1/2 small onion, chopped
4 cloves garlic, minced
2 ribs celery, sliced
8 oz. fresh mushrooms, sliced
3 tbsp. oil (sesame or vegetable)
salt to taste
1/4-1/2 tsp. white pepper
3 ribs green onions, sliced
4 cups water
1 cup long-grain white rice
1 1/2 lbs. chicken legs
1/2 small onion, chopped
4 cloves garlic, minced
2 ribs celery, sliced
8 oz. fresh mushrooms, sliced
3 tbsp. oil (sesame or vegetable)
salt to taste
1/4-1/2 tsp. white pepper
3 ribs green onions, sliced
In a large pot, bring chicken stock and two cups of water to a boil. Reduce to a simmer and add the chicken and rice. Continue to simmer, stirring occasionally, until the meat is tender and falling from the bone (about an hour). Remove meat and let cool. Continue stirring the broth until the rice breaks down completely and the soup begins to thicken (stirring and scraping often). Once the rice has broken down, pull the cooled meat apart into bite-size pieces and return to the soup. Add the remaining two cups water and return to a simmer. Meanwhile, in a skillet over medium heat, heat the oil. Add the onions, garlic, and celery. Saute until the onions are softened. Pour into soup along with the mushrooms. Season with salt and white pepper. Cook an additional 10 minutes or until mushrooms are softened. Serve garnished with sliced green onions.
Additional Info
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Source:
Modified from Julie Steele
Published in
Main Dish
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1 Comment
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Sunday, 07 February 2010 21:06
posted by
Michelle
This soup was nice and thick and delicious and could easily be modified for someone on the total elimination diet. It does require a watchful eye. Julie, the one who gave me this recipe, says "This is my attempt to recreate a favorite dish from a recent visit to Shanghai. It is a hearty, comforting soup, perfect on a winter day, and rice-based for those whose wheat or gluten sensitivities make thick soups a rare luxury. I tried to make this in the style of zhou, but it may be more properly a congee (I am not well versed enough in the distinctions among Chinese soups to say which). "
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