This is an easy and delicious soup. The recipe only serves two but I recommend doubling because it is light and will disappear quickly. The easiest way to get the cooked chicken is to buy one at your local grocery store. What you don’t use for this recipe can be used for another meal.
Prepare the rice and set aside. Tear the chicken into small pieces and set aside.
In a soup pot, add the sesame oil. Over medium heat, sauté the ginger, green onions, Baby Bok Choy, mushrooms and garlic.
Season with Chili Crisp seasoning. Stir and cook until the mushrooms are tender. Add soy sauce and 2 cups water.
Add the rice and pulled chicken.
Stir and continue to cook for 4-5 minutes.
When serving the soup, garnish with the crispy fried onions. Serves two.
Ingredients
Directions
Prepare the rice and set aside. Tear the chicken into small pieces and set aside.
In a soup pot, add the sesame oil. Over medium heat, sauté the ginger, green onions, Baby Bok Choy, mushrooms and garlic.
Season with Chili Crisp seasoning. Stir and cook until the mushrooms are tender. Add soy sauce and 2 cups water.
Add the rice and pulled chicken.
Stir and continue to cook for 4-5 minutes.
When serving the soup, garnish with the crispy fried onions. Serves two.