ASIAN CHICKEN RICE SOUP RECIPES
CHINESE RICE SOUP RECIPE - FOOD.COM
We always make this soup when someone in my house is feeling under the weather. It's simple and very tasty.
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the jasmine rice in cold water.
- Transfer to a large stock pot.
- Sprinkle the 2 tsps. salt and shake mildly to combine.
- Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover.
- Turn on stove to HIGH and bring the rice/water mixture to boil.
- Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking.
- Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade.
- Let chicken sit for at least 30 minutes to marinate.
- If you are marinating overnight, combine all but the oil and add the oil right before using in the soup.
- During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes.
- Serve in heat resistant bowl.
Nutrition Facts : Calories 527.1, FatContent 23.5, SaturatedFatContent 3.4, CholesterolContent 57.3, SodiumContent 1302.6, CarbohydrateContent 57.7, FiberContent 2, SugarContent 0.4, ProteinContent 19.2
CHINESE SIZZLING RICE SOUP RECIPE | ALLRECIPES
Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix together the shrimp, chicken, egg, and cornstarch.
- Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
- Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
- Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
Nutrition Facts : Calories 294.5 calories, CarbohydrateContent 24 g, CholesterolContent 60.2 mg, FatContent 17 g, FiberContent 0.7 g, ProteinContent 10.6 g, SaturatedFatContent 2.5 g, SodiumContent 641.3 mg, SugarContent 0.8 g
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