Makes 16 servings
- 4 skin-on, bone-in chicken breasts
- 4 quarts chicken broth
- 2 quarts water
- 2 cups rough-cut fresh celery tops, onion and carrots
- 4 tbsp chicken bouillon granules
- 2 tbsp Szechuan sauce
- 2 tsp dried ground ginger
- 2 tsp soy sauce
- 2 cups regular brown rice
- 4 cups cold water
- 1 tbsp canola oil
- 4 cups julienne-cut celery in 3- to 4-inch pieces
- 4 cups thinly sliced carrots
- 2 bunches green onions sliced in ⅛-inch pieces
For broth, in a large stockpot boil chicken pieces, broth, 2 quarts water, rough-cut vegetables, bouillon granules, Szechuan sauce, ginger and soy sauce until chicken is tender. Remove from heat and strain broth through a sieve into a second stockpot; discard vegetables. Place chicken on a work surface to cool. When chicken is cool, remove meat, discarding skin and bones. Using two forks, shred chicken into 3- to 4-inch pieces. Add shredded chicken back to broth.
For rice, in a large microwave-safe bowl place brown rice, 4 cups water, and 1 tablespoon oil; cover with plastic wrap. Microwave on high for 30 minutes or cook as per package directions.
For vegetables, bring broth to boiling over medium-high heat. Add the vegetables. Cook approximately 2 minutes or until vegetables are crisp-tender. Use a slotted spoon to transfer chicken and vegetables to bowls. Meanwhile, in a large skillet or wok, fry cooked rice in hot oil, using a spatula to pack the rice into the pan about ¼ to ½ inch deep. Fry the rice until crisp, then turn over to cook the other side. When lightly browned, place rice on paper towels to absorb excess oil.
Ladle soup into bowls and place several pieces of fried rice in each bowl.
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