Chicken and rice soup
Despite being a very old Arabic recipe, the origin of chicken soup and rice goes back to Japanese cuisine, which opened to the outside world by the end of its' national isolation in 1868. This dish is a contrast to traditional Japanese dishes which is famous for its focus on seasonal vegetables and food.
Chicken and rice soup ingredients:
200 g AbuKass rice
1 chopped chicken
3 carrots, chopped
2 leek sticks
2 celery sticks
Oil as desired
3L chicken broth
Salt, pepper, sweet pepper and cinnamon as desired
In a large pot, cook chicken in water and seasonings.
In separate stiller fry chosen vegetables until gold, add broth and rice then cook for another 15 minutes. Garnish with chopped parsley.