CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC
Many countries have some form of creamy rice porridge in their culinary canon, such as Chinese congee, Filipino lugaw or arroz caldo and Korean juk, to name just a few. Seasonings vary, but all call for simmering a little bit of rice with a lot of liquid until the grains tenderize and break down to create a deeply comforting soup. Ideal for those harboring colds or seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.
Provided by Alexa Weibel
Categories dinner, poultry, soups and stews, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
- Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
- Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
- Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
- Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
- Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.
CHICKEN-AND-RICE SOUP WITH GINGER
Infusing chicken broth with garlic and ginger makes a fragrant, flavorful soup base. We won't say we've found the cure for the common cold, but a warm bowl of this aromatic soup sure hits the spot when you're feeling under the weather.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
- Shred chicken and return to pot. Stir in spinach and season with salt and pepper.
Nutrition Facts : Calories 228 g, Fat 3 g, Fiber 1 g, Protein 31 g, SaturatedFat 1 g
CHINESE-STYLE RICE SOUP WITH CHICKEN AND GINGER
Provided by Food Network Kitchen
Categories side-dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
- When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.
GREEN CHILE CHICKEN AND RICE SOUP
Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!
Provided by sara
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
- Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
- Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
- Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
- Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g
CHICKEN SOUP WITH JASMINE RICE AND GINGER
Make and share this Chicken Soup With Jasmine Rice and Ginger recipe from Food.com.
Provided by DrGaellon
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour rice and water into medium-sized saucepan. Turn heat to high and bring to boil. Reduce heat to low, and simmer until rice is very tender and puffed up, about 25 minutes. Meanwhile, thinly slice ginger into matchsticks.
- Add chicken stock, fish sauce, salt, and sugar to saucepan. Simmer over low heat for 10 minutes. Add half of ginger, and simmer for further 10 minutes.
- Ladle soup into bowl and garnish with chicken, sliced scallion, chopped cilantro, and remaining ginger. Season with salt to taste.
Nutrition Facts : Calories 148.7, Fat 2.4, SaturatedFat 0.7, Cholesterol 13.1, Sodium 567.7, Carbohydrate 22, Fiber 0.9, Sugar 0.8, Protein 9.9
ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes
Provided by Nakano
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
- In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
- Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
- Fluff rice and serve with the chicken and the scallion sauce.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams
CHICKEN AND RICE WITH SCALLION-GINGER SAUCE
Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)
Provided by Sue Li
Categories dinner, weeknight, grains and rice, one pot, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
- Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
- Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.
GARLIC & GINGER CHICKEN AND RICE
I made up this recipe the other night when I wanted something easy and savory. I based it on my mother's old standby baked chicken and rice, but made it a lighter version by using broth in place of the cream soup and spicing it up with some garlic and ginger. Depending on your taste, you may want to add more garlic and ginger. You could probably throw in some vegetables (like broccoli) and make it a true one-dish meal
Provided by caetb
Categories One Dish Meal
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Saute onions, garlic and ginger in the vegetable oil over medium high heat until the onion is translucent.
- Add uncooked rice and saute until you can smell toasted rice.
- Add the rice mixture and the broth to a baking dish sprayed with nonstick spray.
- Add salt and pepper to taste.
- Place the chicken on top of the rice (if you remove the skin from the chicken breasts, place them meat side down).
- Cover the dish and bake for 1 hour and 15 minutes, or until the rice is cooked.
- If you leave the skin on the chicken, remove the dish cover for the last 15-20 minutes.
Nutrition Facts : Calories 484, Fat 19.3, SaturatedFat 4.7, Cholesterol 92.8, Sodium 96.7, Carbohydrate 41.3, Fiber 2.3, Sugar 2.2, Protein 34.5
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- In a medium saucepan, cover the rice with the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender and porridgelike, about 25 minutes.
- Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
- Add the chicken stock, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
- Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
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