Chicken and Vegetable Zosui

Mrs. Kyuro Okazaki

Servings 4-5

Make stock with chicken bones or dried shrimp and konbu.

• 1/2 cup rice, washed
• 1/2 cup sliced chicken
• 1/2 cup sliced mushroom
• 1/2 cup sliced bamboo shoots
• 1/2 cup sliced carrots
• Green onion (chopped fine)

(Instead of mushroom and bamboo shoots, string beans and other vegetables available may be substituted)

Add 4 cups stock to rice and cook slowly for 15 minutes. Add chicken and vegetables. Cook until chicken is done. Add 3 more cups of stock, 3 teaspoons salt, 1/2 teaspoon gourmet powder and 1 teaspoon shoyu.

Sprinkle green onions and serve hot.

Chopped watercress may also be used.