Korean chicken soup




Yield: 6 Servings

Ingredients:

Instructions:

finely chopped In a small dry skillet toast sesame seeds over medium-high heat shaking often until lightly browned and aromatic about 1 minute. Transfer to a small bowl and set aside. In a large pot combine chicken broth garlic and ginger; bring to a boil over high heat. Add rice reduce the heat to medium-low and simmer until the rice is tender 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and the reserved sesame seeds.







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