Grilled cakes of glutinous rice taffy in a rich chicken broth make a very satisfying soup. It’s really a small colorful meal in a bowl, with its generous garnishes of chicken shreds, snow peas, carrots and mushrooms.
Season the chicken breast with the rice wine and salt, and grill or broil it over moderate heat for 8–10 minutes. It will char and dry slightly on the outside, but be moist inside. Shred the chicken with your fingers (the irregular strips will absorb the soup and thus be more flavorful here than if evenly sliced), and put it aside.
Keep the grill or broiler going and place the rice cakes about
Heat the chicken stock through and add the shredded grilled chicken. Wash and pat dry the button mushrooms, then cut them in half before adding them to the soup. Peel the carrot and cut it into
Wash and trim the snow peas, removing the string down the back of each. Blanch in boiling salted water for 1 minute, then drain them well.
When the rice cakes are done, place a single cake in each of the 4 individual bowls. Pour hot soup over and garnish each bowl with strips of chicken, 2 mushrooms, halved, 3 carrot flowers and 3 snow peas. Serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.