![\"soup\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/01\/soup-1024x906.jpg\")
<\/a><\/p>\nUsing a blender or food processor, blend coriander root, chopped garlic, salt and pepper.\u00c2\u00a0 Blend until it makes a paste.\u00c2\u00a0 In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated.\u00c2\u00a0 Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball.\u00c2\u00a0 Do this until all the ground chicken mixture is shaped into small balls. \u00c2\u00a0In a stock pot, heat the chicken broth to boiling.\u00c2\u00a0 Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer.\u00c2\u00a0 Add the chicken balls.\u00c2\u00a0\u00c2\u00a0 Cook for approximately 3 minutes or until chicken is cooked through.\u00c2\u00a0 Add the cooked rice, Chinese cabbage and shrimp.\u00c2\u00a0 Cook for another 2 minutes until shrimp is pink and opaque.\u00c2\u00a0 Season with salt to taste if necessary. \u00c2\u00a0Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 lb. of raw shrimp (peeled and deveined) 1\/4 lb. of ground chicken 4 garlic cloves (chopped) 1 coriander root (chopped) Pepper and salt to taste 1 spring onion (minced) 3 3\/4 cups chicken stock 2 T. light soy sauce 2 tsp. preserved radish (minced) – optional 1 3\/4 cup cooked jasmine or basmati rice 1\/2 inch ginger root (sliced) 1 Small Chinese cabbage (roughly chopped) Garnish: 2 Spring onions (finely chopped) Coriander leaves Using a blender or food processor,…<\/p>\n
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![\"soup\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/01\/soup.jpg\")
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