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
CHICKEN SOUP WITH JASMINE RICE AND GINGER
Make and share this Chicken Soup With Jasmine Rice and Ginger recipe from Food.com.
Provided by DrGaellon
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour rice and water into medium-sized saucepan. Turn heat to high and bring to boil. Reduce heat to low, and simmer until rice is very tender and puffed up, about 25 minutes. Meanwhile, thinly slice ginger into matchsticks.
- Add chicken stock, fish sauce, salt, and sugar to saucepan. Simmer over low heat for 10 minutes. Add half of ginger, and simmer for further 10 minutes.
- Ladle soup into bowl and garnish with chicken, sliced scallion, chopped cilantro, and remaining ginger. Season with salt to taste.
Nutrition Facts : Calories 148.7, Fat 2.4, SaturatedFat 0.7, Cholesterol 13.1, Sodium 567.7, Carbohydrate 22, Fiber 0.9, Sugar 0.8, Protein 9.9
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