Best 5 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.

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 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.