Category : Soups
Author : 45
Hits : 3119
Date : 28/11/2002
Sesame seeds 1 tbsp. Chicken stock 8 cups Garlic, finely chopped 2 tbsps. Ginger, finely grated 2 tbsps. Uncooked white rice 1/2 cup Soya sauce 1 tbsp. Chicken, cooked & shredded 1 cup Onions, finely chopped 2 nos. Chile paste 1 tsp. Sesame oil 1 tsp. Salt To taste
1. Roast the sesame seeds in a pan, until it turns light brown in colour or for a minute and keep aside.2. Mix the chicken stock with the garlic and ginger in a deep pan and boil over high heat.3. Next add the rice with salt to taste and simmer until the rice becomes soft.4. Now stir in the soya sauce & sesame oil, then add the chili paste and boil further.5. Lastly add the shredded chicken and boil for a few minutes.6. Serve in bowls and garnish with chopped onions and roasted sesame seeds.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich