I had a pile of food-based magazines stacked up before Nick and I moved and in order to reduce the load but keep some of my favorite recipes, I decided to take photos of various pages in the magazines and then toss the magazine. It sure saved on a lot of unwanted weight, while still having access to recipes I wanted to try or had already tried and wanted to repeat again. Well, this recipe is one of those that I had yet to try. It turned out pretty good. Not an all-time favorite, but pretty decent, non-the-less. Enjoy!
Chinese Chicken and Rice Soup
By Food Network Kitchen
Makes 4 servings; 417 calories per serving
4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons peanut or vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium chicken broth
1 bunch scallions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice
Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.