Title: Asian gingered chicken soup/stew
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 tb Each vegetable and sesame
           -oil
      1    Clove garlic, minced
    3/4 ts Ground ginger; (or quarter
           -piece fresh ginger)
      4 c  Each chicken broth and water
      1 c  Long grain rice
      1 lb Frozen chicken, cut into
           -strips
     10 oz Frozen petite peas,; thawed
      4 tb Lemon juice
    1/2 c  Chopped fresh parsley; or
           -cilantro for garnish
      4    Scallions, thinly sliced
           Salt and freshly ground
           -black pepper
 
  Heat oil in a medium saucepan. Add garlic and ginger and saute for a
  few seconds to release the aroma. Add the broth and water and bring
  to a boil. Add the rice and boil for 10 minutes or until tender. Add
  the frozen chicken and simmer just until cooked through. Add the peas
  and simmer just to heat through. Season to taste with salt, pepper
  and lemon juice. Remove the soup from the heat and add parsley and
  scallions.
  
  Yield: 4 servings