Szechwan Kung Pao Chicken
INGREDIENTS:
1 1/2 qt Vegetable broth 1/4 ts Summer savory
1/2 c Brown rice 4 Eggs, beaten
1 Bay leaf 2 Lemons, (juice and grated
Salt to taste (if needed) -peel) or to taste
1 1/2 qt Vegetable broth 1/4 ts Summer savory
1/2 c Brown rice 4 Eggs, beaten
1 Bay leaf 2 Lemons, (juice and grated
Salt to taste (if needed) -peel) or to taste
--GARNISH-----
Minced green onion or chives
Heat stock to boiling, add rice, bay leaf, and salt if needed. Simmer 30 to 40 mintes or until rice is tender. Remove the bay leaf. Mix summer savory with beaten eggs. Add lemon juice and grated peel and mix again. Slowly add one cup of stock to egg mixture, stirring constantly. Add egg mixture to soup. Garnish each bowl before serving.
Makes a lovely appetizer
typed by Mary Riemerman Submitted
Minced green onion or chives
Heat stock to boiling, add rice, bay leaf, and salt if needed. Simmer 30 to 40 mintes or until rice is tender. Remove the bay leaf. Mix summer savory with beaten eggs. Add lemon juice and grated peel and mix again. Slowly add one cup of stock to egg mixture, stirring constantly. Add egg mixture to soup. Garnish each bowl before serving.
Makes a lovely appetizer
typed by Mary Riemerman Submitted