Bowl with rice, chicken and green onions

Ingredients:

• 6 cups lightly salted chicken broth
• 2 tbsp of water
• 2 tbsp mirin
• 1 tbsp fish sauce
• 1 bunch of green onions (about 6 green onions)
• 110 g shiitake mushrooms, caps thinly sliced, stems set aside
• 5 cm peeled ginger root, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 small bunch of basil + leaves for serving
• 1 large chicken breast (about 350 g)
• 1/2 or whole red jalapeño, thinly sliced ​​(remove seeds and membranes if you prefer a lighter flavor), optional
• 1 cup frozen shelled edamame beans, thawed
• 90 g (1 cup) jicama, thinly sliced
• 2 cups hot boiled brown rice
• Lime wedges, for serving

Preparation:

1. Combine the broth, water, mirin, and fish sauce in a large saucepan. Chop most of the green onions (except one) into 2-cm pieces and add to the broth along with the mushroom stems, ginger, garlic, and a bunch of basil. Bring to a boil over medium heat and continue to simmer until the broth has reduced by about half, about 45 minutes. Use a slotted spoon to remove any solids from the broth and discard.
2. Add the chicken, sliced ​​mushroom caps, and jalapeño to the broth; reduce heat to low and simmer for 12-14 minutes, or until the chicken is cooked through. Transfer the chicken to a cutting board and slice into 1-inch-thick pieces.
3. Remove the broth from the heat and add the edamame, jicama, and shredded chicken. Season with salt to taste. Place 1/2 cup of cooked rice in each bowl and pour a small amount of soup over it. Slice the remaining green onions diagonally and sprinkle them and basil leaves over each bowl. Serve with lime wedges, if desired.
   
   Note
   
   Jalapeños can vary in heat, so adjust the amount to suit your preference.