Chinese Rice Soup Recipes

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CHINESE RICE SOUP



Chinese Rice Soup image

Recipe video above. This is a really quick and easy soup recipe that's filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for. As for add ins - in the spirit of simplicity and speed, I've just used fish and choy sum. But you're only limited by your imagination!

Provided by Nagi | RecipeTin Eats

Categories     Mains     Soup

Time 15m

Number Of Ingredients 15

1 litre / 32 oz chicken stock/broth, low sodium ((Note 1))
1 cup water
2 garlic cloves (, smashed (Note 2))
1.5 cm / 1/2" ginger piece, (cut into 3 slices)
1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3))
1 1/2 tbsp Chinese cooking wine (, key ingredient (Note 4 subs))
1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5))
1/4 tsp white pepper ((sub black, can omit))
3/4 cup uncooked white rice (- long grain, medium grain, short grain, jasmine (Note 6))
3 stems choy sum (, cut into 2cm / 1" lengths, stems separated from leaves (Note 8))
250g / 8 oz white fish fillets (, cut into 2.5cm / 1" cubes (Note 8))
1 green onion (, finely sliced)
Crispy fried shallots ((Note 9))
Crunchy fried noodles (, pictured in post (Note 9))
Chilli oil or paste

Steps:

  • Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
  • Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
  • Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
  • Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
  • Pick garlic and ginger out of soup.
  • Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.

Nutrition Facts : ServingSize 585 g, Calories 243 kcal, Carbohydrate 32 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g

CHINESE RICE SOUP



Chinese Rice Soup image

We always make this soup when someone in my house is feeling under the weather. It's simple and very tasty.

Provided by TATYANA NGAI

Categories     Chinese

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 cups jasmine rice
2 teaspoons salt
1/2 cup cooking oil
10 cups cold water
8 boneless skinless chicken thighs, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup soy sauce
1 teaspoon cornstarch
1/4 cup cooking oil

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.

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Scallions, sesame oil and soy sauce add nutty, savory notes to this warming and super satisfying chicken and rice soup.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons peanut or vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium chicken broth
1 bunch scallions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice (white, brown or wild)

Steps:

  • Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
  • Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
  • Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Nutrition Facts : Calories 417, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 297 milligrams, Sodium 1282 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams

SIZZLING RICE SOUP



Sizzling Rice Soup image

My family enjoys food with flair like this unique Asian soup. Whenever I serve it, it's such a hit that no one has much room for the main course. The children get a real kick out of watching the rice sizzle when it gets added to the soup.-Mary Woodke, Gardiner, New York

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 cup uncooked long grain rice
8 cups chicken broth
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1/4 cup chopped green onions
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
4 chicken bouillon cubes
1/2 teaspoon garlic powder
1 package (10 ounces) frozen peas
1/4 cup canola oil

Steps:

  • Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside. , In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

CHINESE SIZZLING RICE SOUP



Chinese Sizzling Rice Soup image

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

Time 25m

Yield 6

Number Of Ingredients 13

3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
⅛ cup diced bamboo shoots
⅓ cup fresh green beans, cut into 1 inch pieces
½ teaspoon salt
1 tablespoon sherry
⅔ cup uncooked white rice

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, Carbohydrate 24 g, Cholesterol 60.2 mg, Fat 17 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 641.3 mg, Sugar 0.8 g

CHINESE STYLE-CHICKEN LONG RICE SOUP RECIPE - (4.1/5)



Chinese Style-Chicken Long Rice Soup Recipe - (4.1/5) image

Provided by Tom421

Number Of Ingredients 8

1 boneless-skinless Chicken thigh
2 C. Chicken Broth (I tried Swanson's Cooking Stock, I really liked it)
2 C. Water
1 Garlic clove, peeled and smashed
1/2 inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)
A pinch of Sea Salt (taste before adding, you may not need it)
1/3 of a package of SaiFun or Bean Threads (Long Rice)
3 Green Onions, cut into 1 inch pieces

Steps:

  • In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender. Remove the chicken to a bowl and allow to cool slightly. Shred the meat and return it to the pot. While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes. Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender. Add the salt, if needed, and the greens onions just before serving.

SIZZLING RICE SOUP



Sizzling Rice Soup image

I was surprised to find that this recipe isn't posted. We love this and always look forward to it. Crispy Rice is a separate recipe.#112338

Provided by Queen Dragon Mom

Categories     Chinese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

4 large dried black mushrooms, stems removed
1 medium boneless skinless chicken breast (about 6 ounces)
1 1/4 inches fresh ginger, peeled
1/4 cup barbecued pork or 1/4 cup cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoot
1/4 cup canned water chestnut
5 cups chicken stock or 5 cups chicken broth
1 cup reserved mushroom liquid
1 tablespoon dark soy sauce
1 1/2 teaspoons rice wine or 1 1/2 teaspoons dry sherry
salt and pepper
3 -5 drops sesame oil
crispy rice (see directions for recipe)
vegetable oil, for deep-frying

Steps:

  • Soak mushrooms in hot water for about 20 minutes.
  • Strain the liquid and reserve 1 cup for the soup.
  • Cut mushrooms into quarters.
  • Cut the water chestnuts and bamboo shoots into thin slices.
  • Bring a pot of water to boil.
  • Add the chicken and ginger and briefly blanch the chicken, just until it changes color.
  • Drain and cut the chicken into thin slices.
  • Bring the chicken stock or broth and the reserved mushroom liquid to a boil.
  • Add the chicken and pork, shrimp and the vegetables.
  • Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper.
  • Drizzle with the sesame oil.
  • Bring back to a boil and then let simmer for a few more minutes.
  • Place the soup in a large serving bowl and keep warm.
  • Heat wok and add oil for deep-frying.
  • When oil is ready, add the Crispy Rice.
  • Deep-fry until it puffs and turns brown, then drain on paper towels.
  • Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

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