Japanese Chicken Soup

Serves: 4


  • 100g Long Grain Rice
  • Salt
  • 2 raw Chicken breasts
  • 12 Button Mushrooms
  • 4 Spring Onions
  • 1 litre Chicken Stock
  • 1/4 tsp Black Pepper
  • small pinch Dry Mustard
  • 4 thin strips Lemon Rind


  1. Cook the rice in the salted boiling water until just tender, about 15 mins
  2. Skin and bone the chicken and cut the meat into thin strips about 5 cm long
  3. Thinly slice the mushrooms and cut the spring onion into oval rings
  4. Bring the stock to the boil and add the chicken meat, pepper, mustard and lemon rind. Cook for 5 mins
  5. Stir in the mushrooms and remove from the heat
  6. Leave to stand while warming 4 soup bowls
  7. Drain the rice and divide between the 4 bowls
  8. Sprinkle the spring onions on the rice and place one strip of lemon rind in each bowl
  9. Transfer the chicken and mushrooms to the bowls then ladle the stock on top
  10. Serve immediately

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