3
Ingredients
1 pound skinless chicken breast, sliced
1 and 1/2 cups Bob's Red Mill White Rice Flour - GF
1 large yellow onion, diced
3 cloves garlic, sliced
1 bunch green onion, sliced diagonally
8 to 10 cups water
salt and pepper
1 teaspoon grated fresh ginger
2 tablespoons cooking oil
4 hard boiled eggs, peeled and sliced
Mac's Chicharrones Pork Skins (crushed) - GF
Instructions
- In a deep large pot, sauté onions and garlic with oil until translucent then add the chicken. Season with salt and pepper. Cook until chicken is no longer pink.
- Add 8 cups of water and the ginger, bring to a slow boil then lower to simmer covered for 1 hour. Stir occasionally. Add more water if you want more broth.
- While the chicken is cooking. Mix the white flour with some water and form small rice balls and place them on a parchment paper.
- Cook the eggs in a separate pot of boiling water for 8 minutes. Peel and sliced in half. Set aside
- In a small pan, sauté the green onions with oil for few minutes then season with salt and pepper. Set aside
- Add the rice balls into the soup and cook until they float about 3 to 5 minutes. Season the soup with salt and pepper.
- Serve soup, top with eggs, pork skins and sauteed green onions. Yum!
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