1 cup water
1 1/2 cups soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons minced garlic
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 cup chicken broth
1 cup chopped cooked chicken breast meat
1/2 cup chopped onion
4 ounces vegetable slices
In a medium saucepan, bring water, soy sauce, vinegar, oil, garlic, cornstarch, salt, pepper and olive oil to a boil. Stirring constantly, bring to a boil. Reduce heat to medium and cook, stirring occasionally, for about 30 minutes.
While the chicken is cooking, in a small skillet, combine the chicken, onion and vegetables. Arrange chicken in a single layer in the bottom of a large serving bowl. Cover with the chicken broth, cover and simmer for about 15 minutes.
Remove chicken from the broth and add rice noodles, onion and vegetables. Spoon chicken mixture over chicken in bowl, serving with additional vegetables and noodles. Cover and chill overnight.
I let it rise in the fridge for awhile to let the flavors continue to meld together. Over time, I'm loving the bread pudding and think it would have been too bland without the added lemon juice.
⭐ ⭐ ⭐ ⭐