The recipe can be made through Step 3 and refrigerated overnight. When reheating, add extra stock to adjust the consistency.
One Serving 128 cal, 3 gm fat, 0.2 gm saturated fat, 16 gm carb, 0.6 gm fiber.
When people give a recipe fewer than five stars but leave no explanation why, it leaves the reader to guess what might have disappointed others and to figure out how to fix it. So from just reading this recipe, not having tried it, I'm going to take a guess. My guess is too much ginger, too little chicken, too little rice, under seasoned and under flavored. Considering that the recipe is for four servings, a three inch piece of ginger is probably too much and could leave a bitter flavor, so I would reduce it by a third. 1/3 cup rice is probably not enough for four servings; I would increase it to 2/3. Reduce water by one cup and increase chicken stock by one cup. 1/2 cup shredded chicken for four people?? Increase to at least 2 full cups or more of shredded chicken. For flavor and seasoning it will definitely need more salt, some pepper and a splash of sesame oil. Some soy sauce could be used but would darken the soup. Some finely sliced chile pepper would add both flavor and spice.Read More