Chuk (Chinese Rice Soup)

Class of 1963

• 1 stewing hen (chicken or duck)
• 6 cups water
• 1 clove garlic
• Ginger
• 2 tsp salt
• 3/4 to 1 cup rice
• Finely cut greens (onion tops OR watercress, mustard cabbage OR a mixture of these)
• Shoyu, if desired

(1) Simmer the dressed hen in water to which a clove of garlic, salt and a small piece of ginger has been added.

(2) When meat is tender enough to come off the bone, remove the hen, add the rice, and continue cooking.

(3) Cut the meat into small pieces. Return the cut chicken to the soup pot just before serving the soup.

(4) Place a small portion (1-2 Tbsp) of the greens in the bottom of each bowl. Pour soup on top.

(5) Add shoyu or more salt, if desired.