Chicken and mushroom soup with crispy rice

Ingredients

• Boneless Chicken breast, cubed 1 large (200 g)
• Dried mushrooms, soaked 5-10 g
• Spring onion, chopped fine ½ cup
• Carrots, chopped fine ¼ cup
• Celery, finely chopped 1 tbsp or ¼ tsp dried celery
• Chicken stock 5 cups
• Water ½ cup ]
• Cornflour 3 tbsp ] mixed together
• Salt 1 tsp or to taste
• Soya sauce 1 tsp
• Rice, cooked, drained and left to dry out about 8 hours or refrigerated overnight (you can use left-over plain boiled rice) ¼ cup

Preparation

• Bring stock to a boil, add chicken pieces and simmer 10-15 minutes, till chicken is tender.

• Chop mushrooms and add along with the cornflour mixture and bring to a boil, stirring so as to avoid scorching.

• Add the onions, carrots, celery, salt, soya sauce and simmer for 2-3 minutes and serve hot with the crispy rice on the side.

• For the crispy rice: Separate the rice grains and deep fry in hot oil, drain on absorbent paper and serve.