CHINESE CHICKEN AND RICE SOUP RECIPES

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.

Steps:

• Melt butter in 4- to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking 3-5 minutes or until onion is softened.
• Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.