Seasonings:
4 cloves of garlic, minced
2 ribs of celery, sliced
8 oz. Fresh mushrooms, sliced
3 tbsp. Oil
salt to taste
6 cups of chicken stock
4 cups of water
1 cup long-grain white rice
1 1/2 lbs of chicken legs
1/2 small onion, chopped
1/4-1/2 tsp of white pepper
3 ribs of green onions, sliced
2 ribs of celery, sliced
8 oz. Fresh mushrooms, sliced
3 tbsp. Oil
salt to taste
6 cups of chicken stock
4 cups of water
1 cup long-grain white rice
1 1/2 lbs of chicken legs
1/2 small onion, chopped
1/4-1/2 tsp of white pepper
3 ribs of green onions, sliced
Method:
Stirring occasionally, until the meat is tender and falling from the bone about an hour. In a large pot, bring chicken stock and two cups of water to a boil. Remove meat and let cool. Continue stirring the broth until the rice breaks down completely and the soup begins to thicken. Reduce to a simmer and then add the chicken and rice. Add the onions, garlic, and celery. Cook until the onions are softened. Pour into soup along with the mushrooms. Season with salt and white pepper. Cook an additional 10 minutes or until mushrooms are softened. Add the remaining two cups water and return to a simmer. Meanwhile, in a skillet over medium heat, heat the oil. Its ready!!!
