Rice-Egg Drop Soup - cooking recipe

Ingredients

6 c. water
1 tsp. salt
1 large carrot, pared and halved lengthwise
1 thick slice (1/4 inch) fresh ginger
1/4 c. uncooked converted rice
1/4 c. chopped green onion (white part only)
8 oz. boneless, skinless chicken breast, cut into 1/4 inch strips
1 egg
1 tsp. Oriental sesame oil
1/2 c. packed, thinly sliced spinach leaves
1 Tbsp. slivered green onion tops
1 Tbsp. finely chopped sweet red pepper

Preparation

Combine water, salt, carrot, ginger, rice and green onion and bring to boiling; stir well.
Lower heat.
Cover and cook over low heat, stirring occasionally 45 minutes.
Stir in chicken.
Cover and cook over low heat 15 minutes.
Do not boil.
Remove carrot from saucepan and cut into thin slices.
Return to saucepan. Remove and discard ginger.