Recipe - Asian Gingered Chicken Soupstew

1 tablespoon Each vegetable and sesame
oil
1 Clove garlic, minced
Three fourths teaspoon Ground ginger; (or quarter
piece fresh ginger)
4 cup Each chicken broth and water
1 cup Long grain rice
1 pound Frozen chicken, cut into
strips
10 ounce Frozen petite peas,; thawed
4 tablespoon Lemon juice
One half cup Chopped fresh parsley; or
cilantro for garnish
4 Scallions, thinly cut or sliced up
Salt and freshly ground
black pepper

Heat oil in a medium saucepan. Add garlic and ginger and saute for a few
seconds to release the aroma. Add the broth and water and bring to a boil.
Add the rice and boil for 10 minutes or until tender. Add the frozen
chicken and simmer just until cooked through. Add the peas and simmer just
to heat through. Season to taste with salt, pepper and lemon juice. Remove
the soup from the heat and add parsley and scallions.

Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730

Posted to MCRecipe Digest V1 #299

Date: Tue, 12 Nov 1996 22:19:21 0500

From: Meg Antczak meginny@frontiernet.net