Mizu Taki

I have found ethnic foods to be a good source of frugal meals. I used leftover chicken for this dish. 

1 cup uncooked brown rice
2 – 3 cups cooked, chopped chicken
5 cups chicken broth
1 head napa or Chinese cabbage, sliced lengthwise
1/2 cup soy sauce
1/2 cup lemon juice

Cook rice according to package directions.

Place chicken and broth in a pot and simmer for 20 minutes. Add cabbage to broth mixture and cook for another 10-15 minutes.

Blend together the soy sauce and lemon juice in a separate bowl or measuring cup.

Serve rice with chicken mixture on top. Individuals can sprinkle their own dish with desired amount of soy sauce mixture.

Serve with:
Cucumber Onion Salad
Orange Slices
Fresh Bread, if desired