{"id":16906,"date":"2010-12-20T22:25:12","date_gmt":"2010-12-21T03:25:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16906"},"modified":"2010-12-20T22:25:12","modified_gmt":"2010-12-21T03:25:12","slug":"chicken-ginger-rice-soup-with-kimchi-and-scallion-coulis%e3%83%81%e3%82%ad%e3%83%b3%e3%83%a9%e3%82%a4%e3%82%b9%e7%94%9f%e5%a7%9c%e3%82%b9%e3%83%bc%e3%83%97%e3%80%81%e3%82%ad%e3%83%a0%e3%83%81%e3%81%a8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16906&lang=en","title":{"rendered":"Chicken Ginger Rice Soup with Kimchi and Scallion Coulis
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\"\"<\/a><\/p>\n

Chicken Ginger Rice Soup with Kimchi and Scallion Coulis<\/strong>
\nLunch December 19, 2010<\/em><\/p>\n

The roasted chicken from Costco is so handy in making various chicken dishes. It cuts down the cooking time significantly when you use such pre-cooked meat. <\/p>\n

Combine shredded roasted chicken, cooked brown jasmine rice and minced ginger in water with chicken base, soy sauce (or ponzu) and salt. Bring it to a boil and then simmer. Place a poached egg and arugula on top. Serve it with chopped kimchi (Korean pickled cabbage) and scallion coulis (scallion, water, salad oil, soy sauce, salt). <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Chicken Ginger Rice Soup with Kimchi and Scallion Coulis Lunch December 19, 2010 The roasted chicken from Costco is so handy in making various chicken dishes. It cuts down the cooking time significantly when you use such pre-cooked meat. Combine shredded roasted chicken, cooked brown jasmine rice and minced ginger in water with chicken base, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11,12],"tags":[],"class_list":["post-16906","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16906"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16906\/revisions"}],"predecessor-version":[{"id":16939,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16906\/revisions\/16939"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}