Ginger Chicken Soup With Shiitake Mushrooms Recipe - Los Angeles Times
I like to make this chicken soup a day ahead for two reasons. The first is that the broth picks up flavor from the aromatics when allowed to stand overnight. And, after the broth has been chilled,...
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Cooking tools:
- Cheesecloth
- Saucepan
- Stove
- Refrigerator
- Fine-mesh sieve
- Microwave
- Ladle
- Serving bowl
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 3 chicken breast halves, about 1 1/2 pounds
- 2 (49 1/2-ounce) cans chicken broth
- 4 slices ginger, about 1/2-inch thick
- 1 small onion, quartered
- 3 cloves garlic
- 1 green onion with top, cut in 3-inch lengths
- 2 stalks lemon grass, cut into thirds and crushed
- 1/2 cup rice
- 1/4 pound fresh shiitake mushrooms, sliced
- 2 baby bok choy, sliced crosswise
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