Chinese Rice Soup
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(33)
Ingredients
3 servings
- 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 normal all purpose soy sauce (Note 3)
- 1 1/2 tbsp Chinese cooking wine (, key ingredient (Note 4 subs)
- 1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5)
- 1/4 tsp white pepper (sub black, can omit)
- 3/4 cup uncooked white rice (- long grain, medium grain, short grain, jasmine (Note 6)
- 3 stems choy sum (, cut into 2cm / 1" lengths, stems separated from leaves (Note 8)
- 250g / 8 oz white fish fillets (, cut into 2.5cm / 1" cubes (Note 8)
- 1 green onion (, finely sliced)
- Crispy fried shallots (Note 9)
- Crunchy fried noodles (, pictured in post (Note 9)
- Chilli oil or paste
How would you rate this recipe?
Preparation
Step 1
Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
Step 2
Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
Step 3
Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
Step 4
Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
Step 5
Pick garlic and ginger out of soup.
Step 6
Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.
Step 7
Save recipe for the next time?
