This afternoon my oldest son complained of having a sore throat. My first response was to make chicken soup. I usually make Chicken and Rice Soup, but his time I went with Asian flavors because I had leftover Teriyaki Chicken.
I also had leftover Basmati Rice with Onion and Garlic and Homemade Chicken Broth which I combined with the leftover chicken and vegetables from the garden. Cooking from scratch and growing my own vegetables keeps my grocery bill pretty low, so I don’t mind splurging on ethnic items like Mirin and rice vinegar (which are less expensive if purchased at an Asian market). However, if you don’t have mirin or rice vinegar you don’t need to buy them you can make do by replacing the mirin with apple juice or white grape juice. You can also use white vinegar instead of rice vinegar if you choose.
I freeze my fresh ginger to prevent it from going bad between uses.
- 8 cups chicken broth
- ¼ cup soy sauce (I use Bragg’s Liquid Aminos to make this gfree)
- ¼ cup rice vinegar
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- ½ cup diced onion
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 cups shredded cabbage
- 1 cup Julienned carrots
- 1½ – 2 cups cooked chicken, diced
- 2 – 3 cups cooked rice
- Place chicken broth, soy sauce, vinegar, mirin, oil, onion, garlic, ginger in a large pot. Add cabbage and carrots. Cook over a medium-high flame until the broth begins to boil.
- Lower flame and simmer for 8 minutes.
- Add chicken and rice and cook for 2 – 3 minutes until rice and chicken is heated through. Serve immediately.
The broth is flavorful enough that you could add leftover roast chicken, it doesn’t need to have a teriyaki glaze.