Rice-Egg Drop Soup

Name: Rice-Egg Drop Soup
Ingredients: 6 c. water; 1 tsp. salt; 1 large carrot, pared and halved lengthwise; 1 thick slice (1/4 inch) fresh ginger; 1/4 c. uncooked converted rice; 1/4 c. chopped green onion (white part only); 8 oz. boneless, skinless chicken breast, cut into 1/4 inch strips; 1 egg; 1 tsp. Oriental sesame oil; 1/2 c. packed, thinly sliced spinach leaves; 1 Tbsp. slivered green onion tops; 1 Tbsp. finely chopped sweet red pepper

12 ingredients

8 steps

Ingredients

6 c. water
1 tsp. salt
1 large carrot, pared and halved lengthwise
1 thick slice (1/4 inch) fresh ginger
1/4 c. uncooked converted rice
1/4 c. chopped green onion (white part only)
8 oz. boneless, skinless chicken breast, cut into 1/4 inch strips
1 egg
1 tsp. Oriental sesame oil
1/2 c. packed, thinly sliced spinach leaves
1 Tbsp. slivered green onion tops
1 Tbsp. finely chopped sweet red pepper

Directions

1

Combine water, salt, carrot, ginger, rice and green onion and bring to boiling; stir well.
2

Lower heat.
3

Cover and cook over low heat, stirring occasionally 45 minutes.
4

Stir in chicken.
5

Cover and cook over low heat 15 minutes.
6

Do not boil.
7

Remove carrot from saucepan and cut into thin slices.
8

Return to saucepan. Remove and discard ginger.