Chicken and Rice Soup
1 hour 10 minutes
This is the Asian version of chicken noodle soup known as 'Jook' which is more like a stew. It is a great meal when you are feeling under the weather.
Pat
1 person made this
Ingredients
Serves: 6
- 1/2 kg bone-in chicken thighs
- 2 litres water
- 3 spring onions, tied into a knot
- 2cm piece ginger, sliced
- 3 cloves garlic, crushed
- 1 cup (200g) rice
- 1 dash soy sauce, to taste
- Garnish
- sesame oil
- white pepper
- spring onions, diced
- preserved vegetables
Directions
Preparation:10min ›
Cook:1hour ›
Ready in:1hour10min
- In a large saucepan combine the chicken, water, spring onions, ginger and garlic. Bring to a boil and skim any scum that rises to the surface. Simmer for 30 minutes, until the chicken is cooked through.
- Remove the chicken and scrape the meat off the bones. Set aside the meat and return the bones to the saucepan.
- Add the rice and bring to a boil. Cover and simmer for at least 1 hour until the rice kernels are softened and a smooth porridge is formed. Stir occasionally to prevent the rice from sticking to the bottom of the saucepan. Remove the bones and other ingredients.
- Season with soy sauce. Scoop some thick soup into a bowl and add some chicken. Garnish as desired.
