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1 tablespoon Sesame Seeds
8 cup Chicken Broth
2 tablespoon Garlic, Finely Chopped
2 tablespoon Ginger, Freshly Grated
½ cup Rice
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Chili Paste
1 cup Chicken, Cooked & Shredded
2 Scallions, Finely Chopped
In a small dry skillet, toast sesame seeds over medium high heat, shaking often, until lightly browned and aromatic, about 1 minute.
In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat and simmer until the rice is tender, 15 minutes. Stir in soy sauce and sesame oil; add chili 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.
8 cup Chicken Broth
2 tablespoon Garlic, Finely Chopped
2 tablespoon Ginger, Freshly Grated
½ cup Rice
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Chili Paste
1 cup Chicken, Cooked & Shredded
2 Scallions, Finely Chopped
In a small dry skillet, toast sesame seeds over medium high heat, shaking often, until lightly browned and aromatic, about 1 minute.
In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat and simmer until the rice is tender, 15 minutes. Stir in soy sauce and sesame oil; add chili 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.
