Recipe#24928

Title: KOREAN CHICKEN SOUP

Soar

1       tb           Sesame seeds
   8       c            Homemade chicken broth
   2       tb           Finely chopped garlic
   2       tb           Finely grated fresh ginger
     1/2   c            Uncooked white rice
   1       tb           Reduced-sodium soy sauce
   1       t            Toasted sesame oil
   1       t            Kochujang or other hot
                        -chile paste
   1       c            Shredded cooked chicken
   2                    Scallions, finely chopped
  In a small dry skillet, toast sesame seeds over
  medium-high heat, shaking often, until lightly browned
  and aromatic, about 1 minute.  Transfer to a small
  bowl and set aside.  In a large pot, combine chicken
  broth, garlic and
  ginger; bring to a boil over high heat.  Add rice,
  reduce the heat to medium-low and simmer until the
  rice is tender, 12  to 15 minutes.  Stir in soy sauce
  and sesame oil; add chile paste to taste.  Add chicken
  and heat just until warmed through.  Ladle the soup
  into bowls and garnish with scallions and the reserved
  sesame seeds.