Chicken Daikon Soup

Chicken Daikon Soup

4 cups [Only admins are allowed to see this link]
3 tablespoons rice (long-grain, glutinous)
1 cup daikon (a Chinese radish)*
2 teaspoons ginger, peeled and finely grated
4 ounces chicken breast
1/4 cup carrot
1 tablespoon cilantro, chopped

In a 2-quart pot bring the stock to a boil with the rice. Cut the daikon
into julienne (long, thin) strips and add to the stock. Add the grated ginger.
Turn down the heat and let the broth simmer for 10 minutes. Dice the
chicken breast into about H-inch cubes, cut the carrot into julienne strips,
and add to the simmering broth. Continue to simmer for 15 minutes more.
Add the chopped cilantro and turn off the heat. Check for seasoning and
add salt or white pepper to taste. Divide into 4 bowls.

*If daikon is not available, substitute 1/2 cup regular radishes.