ASIAN CHICKEN SOUP

By: Effie Mandas

4 cups chicken stock.
1/2 Cup water
4 Tablespoons Lee Kum Kee Soy sauce
4 Tablespoons sesame oil
1 small piece of ginger, peeled and sliced.
4 chicken breasts
1/2 cup each of the following vegetables sliced - Brocolli, carrots, corn, capsicum,
4 teaspoons toasted sesame seeds
2 spring onions sliced
Fresh Chili optional
4 cups steamed rice

In a large saucepan add chicken broth , water , soy sauce , sesame oil and ginger and place on medium high heat to boil. When it starts simmering reduce heat to low and add in chicken breasts . Cook the chicken breasts for 10 to 15 minutes or until cooked through.
Set chicken aside on a plate. Continue boiling the soup for another 10 minutes to reduce it a bit . Remove ginger pieces and cook Brocolli, Carrots Corn and Capsicum for 5 minutes in broth and its ready to serve.
To serve , slice chicken breasts and add to soup bowls together with vegetables and steamed rice . Decorate with sesame seeds and spring onions and chilli ( optional).