Gingered Chicken Soup

Prep Time: 20 mins | Cook Time: 40  mins | Course: Dinner | Serves: 4

Gingered chicken soup with a sesame swirl is a bone broth chicken soup made on a rice pot. 

1 cup rice

1 ½ cups water ( or to the 1 cup line in a rice pot)

4 chicken thighs, bone in

1 onion, diced 

2 cups celery with leaves, chopped 

6 cloves garlic, minced 

1 piece ginger, sliced into 3 coin sized pieces 

½ lemon, cut into slices and deseeded

2 bay leaves 

Garlic salt and pepper, to taste 

1 quart chicken stock 

Sesame Swirl:

¼ cup sesame oil 

3 green onions, sliced 

3 cloves garlic, minced 

2 Tablespoons ginger, minced

2 Tablespoons cream sherry 

1 Tablespoon soy sauce 

1 Tablespoon sesame seeds 

Pour rice into a rice pot and add water to the 1 cup fill line. Take the skin off of the chicken thighs and layer them on top of the rice. Top with onion, celery, garlic, ginger slices, lemon slices, bay leaves, garlic salt, and pepper. Turn the pot onto the quick or white rice cycle. While the rice pot is cooking, whisk the sesame swirl ingredients together and set to one side. 

When the cycle is finished cooking, place the chicken on a plate to cool. Discard the bay leaves, lemon slices, and ginger coins. Pour the chicken broth into the rice pot and close the lid. When the chicken is cool enough to handle, debone it and place the meat back into the rice pot. When ready to serve, ladle the soup into bowls and spoon a generous spoonful of the sesame swirl into each bowl.