This recipe is one of Ellen's (as in, one of the dishes she cooks) and it comes from "Food Adventures," by Elisabeth Luard and Frances Boswell. Ellen has adjusted some of the amounts to make it more kid and large-family friendly.
Japanese Chicken Soup with Rice
2 and 2/3 cups short grain rice
3.25 cups cold water
1 lb boned, skinned chicken breast
5-6 cups chicken broth
2-3 TB soy sauce
1 TB dry sherry
6 medium eggs, beaten lightly
4 green onions, finely sliced
- Cook the rice in the cold water. If you have a rice cooker, adjust the proportions to meet cooker instructions.
- Cube the chicken and set aside.
- Bring stock, soy sauce and sherry to a boil in a medium-sized pan.
- Add chicken, return to a boil, and cook for six minutes.
- Pour in the eggs and add all but a spoonful of the green onions.
- Return to a boil, then turn the heat down and cover, allowing to cook on low for 3-4 minutes.
- Divide the rice evenly into bowls, then laddle in the broth and chicken. Garnis with green onions.
Will, who hates most things: 10
Paul, who isn't crazy about soup with bits of meat floating in it: 10