Best Chinese Rice Soup Recipes

CHINESE SIZZLING RICE SOUP

Steps:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

CHINESE STYLE-CHICKEN LONG RICE SOUP RECIPE - (4.1/5)

Steps:

• In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender. Remove the chicken to a bowl and allow to cool slightly. Shred the meat and return it to the pot. While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes. Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender. Add the salt, if needed, and the greens onions just before serving.

CHINESE-STYLE RICE SOUP WITH CHICKEN AND GINGER

Steps:

• Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
• When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.

JOOK (CHINESE BREAKFAST RICE SOUP)

Steps:

• Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
• Heat the oil in a slow cooker set on HIGH.
• Drain, rinse, and drain the rice one last time.
• Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
• Add in the stock all at once, then the salt and cilantro stems.
• Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
• To finish the jook, stir it well because the liquid and rice may have separated.
• If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
• The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
• To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.

CHINESE RICE SOUP

Steps:

• 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.

CHINESE PORK & RICE SOUP

Steps:

• 1. In a large saucepan, combine oil, garlic, and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. 2. Add rice and broth. Bring almost to a broil. Simmer for 8 minutes. 3. Stir in pork and peppers. Simmer for 2 minutes. Serve sprinkled with seasame seeds.

CHINESE RICE BALLS SOUP

Steps:

• In a large stockpot add in the chicken broth and water brings to a boil.
• In a saucepan sauté the shrimps, sausage and pork pour into the stock pot and pour into the stock pot.
• In a very hot saucepan add oil and sauté the salted shrimps and when pink pour into the stock pot and pour into the stock pot.
• In the hot broth combine the shrimp, sausage, and mushroom simmer for 10 minutes and add in the sauté shrimps and combine. Using a bamboo strainer removes the mixture and some of the broth into a warm pot and keeps warm. Add in the turnip and blend together and add salt if needed.
• In a large mixing bowl add rice flour and slowly add in the water to combine. Roll into 1" balls and place onto a sheet pan. After all of the mixture is done; drop the finish the rice balls into the hot broth and when the rice balls is floating it done. Add in the shrimp mixture back into the pot and combine and into serving bowl.
• Spoon the mixture into the bowl and garnish with green onion and parsley. Let each quest season with sesame oil and soy sauce.