Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. add rice and reduce the heat to med-low; simmer until the rice is tender, 12 to 15 minutes. stir in soy sauce and sesame oil. add chile paste to taste. add chicken and heat until warmed through. ladle the soup into bowls and garnish with scallions and sesame seeds.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.