Thai Chicken And Rice Soup - Kao Tom Gai - cooking recipe

Ingredients

1 cup short-grain rice
8 cups water
1 teaspoon salt
2 lbs boneless skinless chicken breasts, thinly sliced
3 tablespoons fresh lime juice (mixed with 1 tsp. salt)
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 tablespoon white pepper (or to taste)
1/4 cup chopped green onion
1/4 cup chopped celery leaves
1/4 cup chopped fresh cilantro

Preparation

In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
Marinate chicken in lime juice/salt for about 5 minutes.
In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
Cook, stirring for 10 minutes or so.
In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
Serve.