Chinese Style Chicken Long Rice Soup Recipe 415 Food

CHINESE RICE SOUP

Steps:

• Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
• Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
• Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
• Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
• Pick garlic and ginger out of soup.
• Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.

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.

CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)

Steps:

• Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
• Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
• Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
• Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

CHICKEN RICE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
• In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
• Prepare the rice according to the package instructions; keep warm.
• Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

CHICKEN LONG RICE SOUP

Steps:

• Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
• Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
• Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
• After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

CHICKEN LONG RICE

Steps:

• In a large covered pot, cook chicken with ginger and salt in enough chicken stock to cover until tender.
• When chicken has cooled, debone and shred meat.
• Reserve chicken stock.
• In a skillet, heat oil and saute onion, garlic and ginger until lightly browned.
• Add noodles and enough reserved chicken stock to cover.
• Add chicken and soy sauce; simmer until noodles are tender.
• Optional: top with chopped or minced green onions. This recipe is slightly on the bland side; may want to add soy sauce, or more salt, ginger or some chicken bouillon to flavor.