Thursday, October 22, 2009

Hawaiian chicken soup

Hot and tasty, spicy, salty, warming, and filling :-) We had this the other night, and I decided that it really needed some brown rice added. If you've been doing once a week food preparation, you can just throw in some brown rice that you've pre-cooked (freeze it if you need to keep it more than a few days).

Hawaiian Chicken Soup

1 T sesame oil
Canola oil
1 lb chicken tenders
1 2-inch piece fresh ginger, minced
4 cloves garlic, minced
1/2 c dry sherry
14 oz can chicken stock
1 1/2 c water
2 t soy sauce
1 T Asian sweet red chile sauce
1 package of spinach, mustard greens, or beet greens
Brown rice, pre-cooked

Heat oil in a large sauce pot. Add chicken and cook until just cooked through, chopping into smaller bits. Remove and set aside. Add a bit more oil and saute ginger and garlic for a few minutes. Add sherry and cook until mostly evaporated, scraping up any browned bits, about 3 minutes. Add stock and water; increase heat to high and bring to a boil for 5 minutes. Add soy sauce, chile sauce and greens, and cook until the greens are tender. Return the chicken to the pot and heat through. Serve in bowls over brown rice.

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