The Recipes

Chicken and Rice Bowl


- 2 c. chicken stock
- 1/2 T. fish sauce
- 1/2 T. soy sauce
- 2 scallions, sliced
- 3-4 shitake mushrooms, sliced (plus the stems)
- 1 garlic clove, minced
- 1 1/2-in. piece of ginger, grated
- 1 chicken breast (if you use skin-on, bone-in chicken, you will develop more flavor)
- 1/2 jalapeno, sliced (remove seeds and ribs to lessen the heat)
- 1/4 c. brown rice, prepared to package instructions
- handful of cilantro, chopped for garnish

In a small sauce pan, add in the stock, fish sauce, soy, mushrooms, scallions, ginger, and garlic.  Simmer for 40 minutes on low to medium heat.

Start your rice cooking about 15 minutes into the time frame, as it will take roughly 40 minutes.

After the broth has simmered, strain out the solids and return the strained broth to the pot.  Add in the chicken breast, mushrooms, and jalapenos.  Cover and simmer over medium heat for 15 minutes.  Remove the chicken and let it rest for 5 minutes before chopping or shredding it.  Return the chicken to the broth.

Place a scoop of rice in the center of a bowl.  Ladle the broth and chicken around the rice.  Garnish with the cilantro.