Chinese Rice Soup

Name: Chinese Rice Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 litre / 32 oz chicken stock/broth, low sodium ((Note 1)); 1 cup water; 2 g arlic 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)); 250 g / 8 oz white fish fillets (, cut into 2.5cm / 1" cubes (Note 8)); 1 g reen onion (, finely sliced); Crispy fried shallots ((Note 9)); Crunchy fried noodles (, pictured in post (Note 9)); Chilli oil or paste

Recipe video above. This is a really quick and easy soup recipe that's filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for. As for add ins - in the spirit of simplicity and speed, I've ju

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Bahan-bahan

3 porsi

1 litre / 32 oz chicken stock/broth, low sodium ((Note 1))
1 cup water
2 g arlic 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))
250 g / 8 oz white fish fillets (, cut into 2.5cm / 1" cubes (Note 8))
1 g reen onion (, finely sliced)
Crispy fried shallots ((Note 9))
Crunchy fried noodles (, pictured in post (Note 9))
Chilli oil or paste

Langkah-langkah

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.