30
Asian Ginger Chicken Soup
Serves 6 – 8
In China, soups are traditionally thought to hold healing properties. Serve this rich and
distinctive soup with 3 to 4 cups of short grain white or basmati rice.
6 cups water
4 cups chicken broth, low-sodium, canned
or boxed
8 - 10 chicken thighs, bone in
1 head garlic, top trimmed and discarded
2 teaspoons Kosher salt
2 - 3 tablespoons fresh grated ginger
1 Spanish onion
4 carrots, diced
4 stems celery, diced
1 - 2 cups sliced fresh shitake mushrooms,
stems removed
2 teaspoons sesame oil
4 tablespoons oyster sauce, or more to taste
2 tablespoons low sodium soy sauce,
or more to taste
2 bay leaves
4 star anise
1 whole dried red chili pepper, optional
3 – 4 cups fresh baby bok choy, sliced in half
2 cups fresh bean sprouts
1 bunch fresh cilantro (may substitute fresh
parsley
Asian chili paste
1. Place all ingredients into the cooking pot.
2. Using the SLOW COOK function, program the Rice Cooker to cook on HIGH for 4 hours,
program the KEEP WARM time for 30 minutes.
3. During the last half hour of cooking, add the steam tray to the top of the cooking pot.
Arrange bok choy in the steam tray, close lid and continue cooking.
4. After the Rice Cooker advances to the 4-hour KEEP WARM cycle, press the POWER
button to turn the Rice Cooker OFF.
5. Carefully remove steam tray and bok choy. Set aside.
6. Remove chicken from soup. Allow to cool. Remove skin, bones, cartilage and shred.
Set aside.
7. Strain soup. Cool and defat.
8. Ladle soup into bowls and top with the shredded chicken, bean sprouts and cilantro.
Serve with Asian chili paste on the side, if desired.
SO-314491_14651_Crux_20 cup Fuzzy Logic rice cooker_Macy's_IM_R5.indd 30
2017-07-12 9:05 AM
