Signature Dish of sf

Chicken Soup With Rice

Comfort Soup for Upset Tummies

1 boneless chicken breast
3 slices of fresh ginger
1 clove garlic, smashed (not chopped)
2 - 3 C water
2 green onions chopped
1/2 C precooked rice
salt to taste

Put a pinch of salt in the water, bring it to a boil and then lower the heat to simmer. Place the chicken breast, ginger and garlic in it. Poach the chicken until it is cooked all the way through, about 15 minutes - more if necessary. Let the chicken cool until it can be handled. Take the chicken, garlic and ginger out of the broth. Discard the garlic and ginger. Shred the chicken using your fingers or two forks.

While you are shredding, turn up the heat under the broth. Add the chopped green onions, rice and shredded chicken. Heat through and serve.

AskFoodNetwork: Poaching is best defined as cooking in water over low heat (generally around 170 degrees Fahrenheit), which is slightly lower than a simmer. You want small bubbles to appear around the outside of the pan, but they shouldn't be breaking violently. You'd poach something - instead of boil it - because the rapid heat of boiling would cause foods to toughen up and become unpleasant to eat.

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