4 oz Skiitake Mushrooms, caps thinly sliced, stems reserved
1 (2-inch) piece fresh ginger, peeled and sliced
6 Garlic Cloves, sliced
1 Small Bunch Basil, Plus Basil Leaves, for serving
1 Large Chicken Breast (12 oz)
1/2 to 1 red jalapeno, thinly sliced (seeds and ribs removed for less heat)
1 cup Frozen Shelled Edamame, Thawed
3 oz (1 cup) Julienned Jicama
Kosher Salt
2 cups Hot Cooked Brown Rice
Lime Wedges
Instructions
Combine the broth, water, mirin, and the fish
sauce in a large saucepan. Cut all but one
scallion into 1-inch pieces and add to the broth
with the mushroom stems, ginger, garlic and bunch
basil. Bring to a simmer over medium-high heat and
continue to simmer until reduced by half, about 45
minutes. Remove the solids from the broth using a
strainer or slotted spoon and discard.
Add the chicken, sliced mushroom caps, and jalapeno
to the broth; adjust heat to keep the broth at a
gentle simmer and cook 12 to 14 minutes or until the
chicken is just cooked through. Transfer the chicken
to a cutting board and slice into 1-inch pieces.
Remove the broth from the heat; Stir in the
edamame, jicama, and sliced chicken. Season to
taste with salt. Scoop 1/2 cup of the cooked rice
in each bowl and ladle some of the soup over it.
Slice the reserved scallion on an angle and
sprinkle over each bowl along with the basil
leaves. Serve with lime wedges, if desired.
Originally Submitted
5/16/2012
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