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ASIAN CHICKEN AND RICE SOUP

19 May

1 cup plus 2 T long grain rice

8 cups water

6 cups chicken broth

1 pound chicken, cut into small pieces

2-1/2 T Asian fish sauce

1 T sugar

1 T salt, more to taste

Ginger to taste

2 segments fresh lemongrass, or can use dried lemongrass

Bring rice and water to a boil, then return to a simmer for about 25-30 minutes, until it is porridge-like consistency.  Add chicken broth, fish sauce, salt, and sugar to rice, and simmer for 10 minutes.  Add ginger and lemongrass, and simmer for 10 minutes more.  Add chicken, stir, and remove lemongrass stalks before serving.  (If using dried lemongrass, I leave it in the whole time)

Thanks Devon for the recipe!

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