Rice Soup

1 chicken broth
2 tbsp. sesame oil
1 bunch spring onions
50 g chinese mushrooms (soaked)
100 g bean sprouts
100 g mushrooms
100 g peas
2 cups cooked rice
1l chicken soup
2 tbsp. hoisin sauce
1 tsp. ginger (freshly grated)
2 cloves of garlic
salt, pepper
4 cl rice wine
1 bunch chives (chopped)



Cut the chicken breast into small cubes. Heat the sesame oil in a pot and fry the chicken cubes. Finely dice the spring onion and add the mushrooms. Slice the mushrooms and add with the the bean sprouts and peas to the pot and sauté briefly.
Stir in the rice and fill up with the chicken soup. Add the hoisin sauce, ginger,
season with salt, crushed garlic cloves and pepper. Flavour with rice wine (or dry sherry)
Serve sprinkled with the chives.