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.
CHICKEN AND RICE SOUP
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
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
CHINESE STYLE-CHICKEN LONG RICE SOUP RECIPE - (4.1/5)
Provided by Tom421
Number Of Ingredients 8
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.
CHINESE CHICKEN SOUP
This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 6.5 g, Cholesterol 45.1 mg, Fat 8.7 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 2 g, Sodium 1048.5 mg, Sugar 3 g
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.
More about "chinese style rice soup with chicken and ginger recipes"
CHICKEN AND RICE SOUP WITH GREEN CHILES AND GINGER …
From bonappetit.com
4.8/5 (33)Estimated Reading Time 6 minsServings 4
- Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.
- Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set aside.
- Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken (soup should have slightly thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed.
HEALING GINGER CHICKEN SOUP WITH RICE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (22)Calories 337 per servingCategory Dairy Free, Dinner, Gluten Free, Lunch
CRISPY FRIED CHICKEN RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE RICE SOUP - QUICK AND EASY | RECIPETIN EATS
From recipetineats.com
EASY CHICKEN AND GINGER SOUP WITH RICE CAKES, CHIVES, AND QUICK …
From seriouseats.com
RICE WINE CHICKEN SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
INSTANT POT GINGER CHICKEN & RICE SOUP - PROJECT MEAL PLAN
From projectmealplan.com
10 BEST CHINESE CHICKEN RICE SOUP RECIPES - YUMMLY
From yummly.com
CHINESE CHICKEN SOUP WITH BOK CHOY RECIPE | ALLRECIPES
From rasberrymuffin.sells-it.net
LEMON-GINGER CHICKEN AND RICE SOUP | JEN'S ROOTED KITCHEN
From jensrootedkitchen.com
CHICKEN & RICE SOUP WITH GINGER & TOASTED SESAME - FORAGED DISH
From forageddish.com
GINGER CHICKEN - AUTHENTIC CHINESE IN 30 MINUTES! - THE …
From thewoksoflife.com
CHICKEN AND RICE SOUP RECIPES | ALLRECIPES
From allrecipes.com
RECIPES FOR CHINESE-STYLE RICE SOUP WITH CHICKEN AND GINGER WITH ...
From saymmm.com
GINGER JUJUBE TEA RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
GINGER CHICKEN SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE CHICKEN FRIED RICE II - COOKLIFE.DEDYN.IO
From cooklife.dedyn.io
GINGER CHICKEN SOUP CHINESE RECIPES - TUTDEMY.COM
From tutdemy.com
10 BEST CHINESE GINGER SOUP RECIPES - YUMMLY
From yummly.com
COCONUT WATER CHICKEN SOUP (CHINESE) - GREEDY GIRL GOURMET
From greedygirlgourmet.com
CHICKEN AND RICE SOUP WITH BOK CHOY AND GINGER RECIPE
From rachaelraymag.com
EASY CHICKEN AND GINGER SOUP WITH RICE CAKES, CHIVES, AND QUICK …
From seriouseats.com
17 SIMPLE CHINESE SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN AND RICE GINGER SOUP - LEAN BELLAS KITCHEN
From leanbellaskitchen.com
30 MINUTE CHINESE EGG DROP CHICKEN RICE SOUP WITH GARLICKY …
From halfbakedharvest.com
GINGERY CHICKEN AND RICE NOODLE SOUP WITH CRISPY GARLIC
From nerdswithknives.com
CHICKEN AND RICE SOUP WITH GINGER AND SCALLIONS - COOK'S COUNTRY
From cookscountry.com
ASIAN STYLE CHICKEN RICE SOUP - KYLEE COOKS
From kyleecooks.com
FEEL-GOOD CHICKEN SOUP WITH GINGER OVER RICE NOODLES
From ahintofrosemary.com
CHICKEN AND RICE SOUP WITH LEMON AND GINGER RECIPE | MYRECIPES
From myrecipes.com
CHINESE GINGER SOUP WITH CHICKEN & DUMPLINGS! | ASIAN RECIPES, …
From pinterest.ca
CHICKEN RICE SOUP WITH GINGER - FOOD NETWORK
From foodnetwork.co.uk
RECIPES FOR CHINESE-STYLE RICE SOUP WITH CHICKEN AND GINGER WITH ...
From saymmm.com
3 GINGER CHICKEN SOUP RECIPES FOR THOSE WITH COLD HANDS AND FEET
From homemade-chinese-soups.com
THREE JADE GATHERING RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE CHICKEN RICE SOUP - HINODE RICE
From hinoderice.com
CHICKEN RICE GINGER SAUCE RECIPE | NOOBCOOK.COM
From noobcook.com
CHICKEN AND RICE SOUP WITH GINGER DIPPING SAUCE
From vietworldkitchen.com
CHICKEN CORN SOUP RECIPE CHINESE - THERESCIPES.INFO
From therecipes.info
CHICKEN SOUP WITH RICE, GINGER AND SOY SAUCE | BON APPéTIT …
From cookbooksonrepeat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love