CHINESE CHICKEN AND RICE SOUP

An addition of fresh lemon grass gives this soup a wonderful lemony fragrance. Do use it if you can find some.
Chicken - 500 gm
Large Onions - 4
Grated ginger - 1 tablespoon
button mushrooms - 125 gm
Spring Onions - 6
Stock - 1.5 lt
Refined oil - 1 tablespoon
Basmati rice - 50 gm
Light soyabean sauce - 1 tablespoon
Salt and pepper - to taste
Worcestershire sauce - 1 tablespoon
Take the fleshy parts of the chicken, like te breasts, legs and thighs. Slice the onion, mushrooms, shred the spring onions in juliennes including some of the green tops as well.
The chicken stock must be refrigerated for a couple of hours before use. Discard the congealed fat on top. Use only the clear stock.
Heat the oil in a large saucepan. Add the onion and lightly brown. Stir in the ginger and rice and stir briefly just to coat the rice with oil.
Pour in the stock, soya sauce and bring to the boil. Add the chicken, salt the pepper. Cover and simmer for about half an hour or till the chicken and rice are tender.
Take the chiken out of the pan and shred the flesh. Return to the pan with the mushrooms, spring onion and worcestershire sauce. Simmer 5 minutes and serve hot.

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