Recipe: Chicken Rice Soup

`INGREDIENTS:`
1 cup white short grain rice, washed, drained	8 cups water	1/2 teaspoon salt
2 lbs boneless chicken breast, skinned, thinly sliced	2 tablespoons fresh lime juice, mixed with 1 teaspoon salt	1/4 cup canola oil
1 small yellow onion, finely chopped	3 cloves garlic, crushed	1 teaspoon ground white pepper
4 green onions, finely chopped	1/4 cup celery leaves, finely chopped	1/4 cup fresh coriander leaves, chopped
1 small white onion, thinly sliced

`1`	In a large uncovered pot, bring the rice, water and salt to a boil. Reduce the heat to low and simmer for about 40 minutes or until the rice is soft. Set aside. Marinate the chicken in the lime juice with salt for 5 minutes. Heat the oil in a frying pan and saute the onion and garlic until golden brown. Add the white pepper and marinated chicken and simmer for 10 minutes. In small bowls, put 1 cup of the heated rice broth along with some chicken. Garnish with the green onions, celery leaves, coriander leaves, and sliced white onion to taste.