Soup - Korean Chicken

By BlueSchmoo

Ingredients

• 8 cups reduced-sodium chicken broth
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely grated fresh ginger
• 1/2 cup uncooked white rice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1-2 teaspoons hot chile paste or hot chile sauce
• 1 cup shredded cooked chicken (see How To)
• 2 scallions, finely chopped
• 1 tablespoon sesame seeds, toasted (see Tip)

Preparation

Step 1

Combine broth, garlic and ginger in a Dutch oven; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.