Adapted from a recipe I received from my mother in law. Rice Cookers are a great tool to use for cooking; similar to a crock pot. The best thing is that it gets hot enough to boil and then simmer. This is a great dish for a youngster to prepare with the push of a button.
2 pieces left-over cooked chicken, boned, skinned, shredded
1 chung choi (salted turnip), rinsed, minced
4 small dried shiitake mushrooms, soaked, stems removed, coarsely chopped
2 stalks celery, chopped
2 (14 oz.) cans chicken broth
1- inch ginger, peeled, crushed
3/4 c. uncooked glutinous rice
2 tsp. soy sauce
¼ tsp. white pepper
water as needed
garnish: chopped green onions, chopped cilantro leaves
Put all ingredients in 10-cup rice cooker with optional warm settings. Add water up to the 9-cup line. Cook as directed for cooking rice; allow to stay on warm setting 1-2 hours. For service: garnish with green onion and cilantro. Note: Okay to use regular medium or short grain rice. I prefer the texture that the glutinous rice adds to the soup. Serves 6-8.
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