Chinese Rice Soup – quick and easy

Recipe video above. This is a really quick also easy soup instructions that's filling also nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth about seasoning that belies the few ingredients called for.

As for add ins - in the spirit about simplicity also speed, I've recently used angle also choy sum. But you're only limited by your imagination!

Ingredients

Broth

• ▢ 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 common all amount|everything} purpose soy dip (Note 3)
• ▢ 1 1/2 tbsp Chinese cooking wine , key part (Note 4 subs)
• ▢ 1/4 - 1/2 tsp sesame oil , toasted (optional) (Note 5)
• ▢ 1/4 tsp white pepper (sub black, can omit)

Add Ins

• ▢ 3/4 cup uncooked pale rice - elongated grain, medium grain, brief grain, jasmine (Note 6)
• ▢ 3 stems choy amount , slit into 2cm / 1" lengths, stems separated from leaves (Note 8)
• ▢ 250g / 8 oz white angle fillets , slit into 2.5cm / 1" cubes (Note 8)
• ▢ 1 green onion , finely sliced

Toppings (1 minimum, all amount|everything} best!)

• ▢ Crispy fried shallots (Note 9)
• ▢ Crunchy fried noodles , pictured in stake (Note 9)
• ▢ Chilli grease or paste

Instructions

• Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic also ginger in a small container over high heat.
• Simmer to infuse: Place covering on, take to bubble then lessen to medium also bubble for 5 notes to allow the flavours to infuse.
• Add rice: Add rice also cook uncovered for 10 notes - broth surface should be bubbling very gently.
• Add angle & stems: Add angle also stems about choy sum, cook for 2 minutes.
• Pick garlic also ginger out about soup.
• Stir via choy amount leaves (they will droop almost instantly), sesame grease also pepper. Serve immediately.

Recipe Notes:

1.  Chicken stock/broth - recently store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don't use chicken stock powder accompanied by hot liquid for this instructions – the seasoning is too artificially chicken-y.

2. Smashed Garlic - whack the side about your knife onto a garlic clove using the heel about your palm so it bursts open but remains mostly in one piece. This allows the seasoning to seep into the soup but can be picked out before serving (or leave them in provided you prefer). You could recently mince the garlic using a garlic crusher but you'll have little bits about garlic visible in the broth, instead of than being a explicit clean broth.

3. Light soy will season broth wanting discolouring it. All purpose soy works practically while well, work not use dim soy (too powerful seasoning also colour). Read extra about different soy sauces also when you can sub accompanied by what here.

4. Chinese cooking wine is a key part to transform store bought chicken broth into a restaurant-quality soup broth. Dry sherry is an outstanding substitute. Otherwise, Japanese cooking sake or mirin are good substitutes.

If you cannot use alcohol, I think the best sub is while follows:

• Reduce soy dip to 2 tsp
• Add 1 tbsp Oyster Sauce (this has umami also will add complication into the broth seasoning to compensate for leaving out cooking wine).

5. Sesame grease - use toasted (brown colour, extra intense sesame flavour), not untoasted (yellow, not common in Australia).

6. Rice: Virtually any pale rice will work in this, apart from speciality rices same as risotto or paella rice. All these pale rice will work well:

• long, medium or brief kernel pale rice
• jasmine
• basmati

Brown rice - cook period differs depending on rice type (see How to Cook Brown Rice to grasp more), change instructions while follows:

• Brown basmati - follow instructions while written
• Medium also elongated kernel brown rice - add 1 goblet water, bubble rice for 30 notes accompanied by covering open a crack

7. Vegetables - anything that cooks well in liquid will work great here. 

• Any Chinese veggies - bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum. Cut Bok Choy into half or lodgings lengthwise (pictured / video). For more veg, slit per recipe
• Carrots also zucchini sliced, green beans, asparagus, broccoli/broccolini, cauliflower, beansprouts
• Put vegetables in the instruct about period it takes for them to cook. Delicate veg same as beansprouts at the end, veg that take longer same as carrots halfway via rice cooking time.

8. Fish - Firm pale angle work best in this dish. Salmon also trout are also faint enough to use here. Avoid tuna, bonito, swordfish, marlin also kingfish (too easy to overcook) also very oily angle (sardines, mullet, herring, mackerel). Delicate-fleshed pale angle same as flathead, gemfish/hake also only can be used, but be painstaking while they can break up.

Alternatives:

• Prawns/shrimp - plonk the raw prawns straight into the broth. No need to season beforehand. Large prawns will take 3 notes to cook, medium 2 minutes, small 1 minute;
• Chicken  - piece thinly, tenderise using this Chinese velveting method to ensure it stays soft also tender. After tenderising, throw accompanied by a pinch about salt also pepper prior to cooking. Use breast or boneless thigh, bubble for 2 minutes;
• Pork - as upon accompanied by chicken (including tenderising). Tenderloin, scotch fillet, chops, thinly sliced into strips. Simmer for 2 minutes;
• Firm Tofu - cut into small batons, same as in Hot & Sour Soup;
• Cooked chicken - make poached chicken (use this Foolproof Method) or use any more cooked chicken. Dice or finely slice, place on soup after of|following} serving;
• Other cooked proteins - any more cooked protein that's relatively plain or has Asian flavours. See in stake for ideas - halfway down the page.

9. Crispy Fried Shallots & Crunchy Noodles - both sold in the Asian section about everyday grocery stores, see stake for photos. A little goes a elongated means to adding an extra special touch! BUT even wanting toppings, it's motionless fabulously delicious - I frequently have it naked!

10. Extra broth flavouring options: star anise, chilli (whole, split lengthwise), green onion (whole, recently fold them also tuff in) or onion quarters.

11. Leftovers: Separate rice from broth (use colander or slotted spoon). Keeps 4 days in the fridge, or freezer up to 3 months.

12. Nutrition is per serving, assuming 4 servings, excludes Toppings (because I have not at all control over how much you will use!).