INGREDIENTS
4
Chicken breasts, skin-on bone-in
1
8-inch pieces 2 bunches green onions sliced in
4 cups
Carrots
2 cups
Celery tops, onion and carrots, rough
2 tsp
Ginger, dried ground
4 cups
Julienne-cut celery
4 tbsp
Chicken bouillon granules
4 qt
Chicken broth
2 tsp
Soy sauce
2 tbsp
Szechuan sauce
2 cups
Brown rice, regular
1 tbsp
Canola oil
3 qt
Water