For Valentine's Day, Matt and I made each other dinner (we'd already dined out, Saturday). He prepared sushi for me (yum), and I gave him a nice, warm bowl of
Ginger Chicken Soup.
Very simple to make, and was a good use for the three containers of chicken stock in the freezer.
From the most recent issue of Food and Wine:
Chicken Soup with Jasmine Rice and Ginger
ACTIVE TIME: 15 MIN
TOTAL TIME: 1 HR
The Good News There may not be any clinical proof that ginger helps fight colds or the flu, but this supereasy, gingery chicken soup will undeniably make you feel better.
* 1/3 cup plus 1 tablespoon jasmine rice, rinsed
* 4 cups water
* One 3-inch piece of fresh ginger, peeled
* 3 cups chicken stock
* 1 tablespoon Asian fish sauce
* Pinch each of salt and sugar
* 1/2 cup shredded cooked chicken
* 2 scallions, thinly sliced crosswise
* 2 tablespoons coarsely chopped cilantro
1. In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.
2. Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
3. Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
4. Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
MAKE AHEAD The recipe can be made through Step 3 and refrigerated overnight. When reheating, add extra stock to adjust the consistency.
NOTES One Serving 128 cal, 3 gm fat, 0.2 gm saturated fat, 16 gm carb, 0.6 gm fiber.
Recipe by Mai Pham
This recipe originally appeared in March, 2005.
Obviously, I didn't taste it myself, but Matt thought it was wonderful. And like I said? Really, really, easy.