Difference between revisions of "Rice Soup"
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[[Category:Jasmine rice Recipes]] | [[Category:Jasmine rice Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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Latest revision as of 18:36, 26 June 2012
Ingredients
- 3 cups jasmine rice
- 2 teaspoons salt
- 1/2 cup cooking oil
- 10 cups cold water
Marinaded Chicken
- 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
Procedures
1. Rinse the jasmine rice in cold water.
2. Transfer to a large stock pot.
3. Sprinkle the 2 tsps. salt and shake mildly to combine.
4. Add the 10 cups of cold water and 1/2 c. cooking oil and partially cover.
5. Turn on stove to HIGH and bring the rice/water mixture to boil.
6. 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 . 7. Meanwhile, combine Chicken, 1/2 tsp salt, Sugar, soy sauce, cornstarth and cooking oil and stir to cover Chicken with marinate.
8. Let Chicken sit for at least 30 minutes to marinade.
9. If you are marinating overnight, combine all but the oil and add the oil right before using in the soup.
10. During the last 15 minutes, add Chicken and stir around to cook, about 5–10 minutes.
11. Serve in heat resistant bowl.
