Posted by Jen Angotti on Oct 4, 2016 in Food and Drink | 0 comments
Last week, DC was grey and rainy which is perfect soup weather. When I saw this recipe in Bon Appétit’s October issue, I immediately decided to try it. It was exactly as described: “a [flavorful] porridge-y, comforting soup”. Yum! Ingredients 2 skinless, boneless chicken breasts 1 4×4 piece of dried combo 1 2″ piece ginger, peeled and crushed 3 star anise pods 1 2″ cinnamon stick 2 whole cloves 4 cups chicken broth 1 cup glutinous (sticky) rice or sushi rice, rinsed 1 Tbsp or more fish sauce 1 tsp palm or light brown sugar 1 scallion, thinly sliced 1 jalapeño, thinly sliced 1/2 cup cilantro leaves 1/4 cup thinly sliced white onion Preparation Bring chicken, comb, ginger, star anise, cinnamon, cloves, stock and 2 cups of water to a simmer in a large pot over medium heat. Reduce heat to maintain a lower simmer and cook until chicken is tender. Transfer chicken to a plate. Strain broth through a fine mesh sieve into a large bowl. Discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18-20 minutes. Shred chicken and return to pot. Season soup with more fish sauce. Divide soup among bowls; top with scallion, jalapeño, cilantro and onion. (as you can see, I only went for the cilantro. my husband added pickled jalapeños, cilantro and scallion to his but it disappeared before I was able to take a photo!) recipe via Bon Appétit ...
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