Ingredients
Scale
- 1/4 head of small sized cabbage - sliced very thin
- 10 - 12 cloves of garlic - crushed
- 1 sweet onion - sliced thin
- 1 boneless chicken breast - sliced thin into strips
- 2 inch piece of fresh ginger - chopped fine
- 2 stalks of celery - sliced very thin
- 6 cups of chicken broth
- 1/4 tsp. red pepper flakes
- 1/4 tsp. fresh ground black pepper
- 2 tbs. olive oil
- 1 cup of uncooked white rice
- 1 lemon - sliced thin and halved
- 1 - 2 sheets of Nori seaweed - sliced into strips
Instructions
- Cook the rice as directed and set aside.
- Heat a large saucepan with the 2 tbs. of olive oil.
- Add the garlic, sliced cabbage, sliced onion, celery and sliced chicken.
- Sauté until the onion is translucent, the garlic is fragrant and the chicken is white and cooked. Add the ginger and toss.
- Add chicken broth and the red pepper flakes and fresh ground black pepper. Cook on a gentle heat for a 10 - 12 minutes and turn off the heat.
- Place a spoonful or two of rice at the bottom of a soup bowl, top with strips of the seaweed and top with the soup. Garnish with a lemon slice and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Asian
