Chinese Rice Soup

Recipe by TATYANA NGAI
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READY IN: 3hrs 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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