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Chicken Rice Soup Recipe Singapore

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Quick Chicken & Wild Rice Soup Recipe Taste of Home
Quick Chicken & Wild Rice Soup Recipe Taste of Home from www.tasteofhome.com

Description

Chicken rice soup is a classic comfort food in Singapore. This dish is a combination of tender chicken, fluffy rice, and flavorful broth. It's a simple and hearty meal that's perfect for cold days or when you need something warm and comforting. The rice is cooked in chicken broth, which gives it a rich flavor and aroma. The chicken is cooked until tender and then shredded, making it easy to eat. The soup is then served with a side of chili sauce and dark soy sauce, which adds a hint of spiciness and sweetness to the dish.

Prep Time

The prep time for this dish is around 15 minutes.

Cook Time

The cook time for this dish is around 45 minutes.

Ingredients

  • 1 whole chicken (about 1.5 kg)
  • 1 onion, peeled and halved
  • 1 thumb-sized ginger, peeled and sliced
  • 3 garlic cloves, peeled and smashed
  • 1 tablespoon salt
  • 10 cups water
  • 2 cups rice
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1-inch ginger, peeled and minced
  • 3 stalks scallions, thinly sliced
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Equipment

  • A large pot
  • A rice cooker
  • A frying pan

Method

  1. Place the whole chicken, onion, ginger, garlic, salt, and water in a large pot. Bring to a boil over high heat, then reduce the heat to low and simmer for 30-40 minutes or until the chicken is cooked through.
  2. Remove the chicken from the pot and set it aside to cool. Strain the broth and set it aside.
  3. Rinse the rice until the water runs clear. Place the rice and 2 cups of the chicken broth in a rice cooker and cook according to the manufacturer's instructions.
  4. Once the chicken has cooled, shred the meat and set it aside.
  5. Heat the vegetable oil in a frying pan over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1-2 minutes.
  6. Add the shredded chicken, scallions, sesame oil, and salt and pepper to taste. Sauté for another 2-3 minutes until everything is heated through.
  7. To serve, place a portion of rice in each bowl. Ladle the chicken broth over the rice and top with the chicken and scallion mixture.
  8. Serve with chili sauce and dark soy sauce on the side.

Notes

  • You can use leftover chicken or store-bought rotisserie chicken for this recipe.
  • If you don't have a rice cooker, you can cook the rice on the stove according to the package instructions.
  • This recipe makes about 6 servings.

Nutrition Info

  • Calories: 345 kcal
  • Carbohydrates: 42 g
  • Protein: 26 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 63 mg
  • Sodium: 1397 mg
  • Potassium: 437 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Vitamin A: 80 IU
  • Vitamin C: 7 mg
  • Calcium: 27 mg
  • Iron: 2 mg

Recipe Tips

  • Make sure to use good quality chicken broth for this recipe. Homemade broth is best, but if you don't have any, you can use store-bought chicken stock.
  • If you prefer a spicier soup, you can add more chili sauce to taste.
  • You can also add some vegetables to this recipe, such as carrots, celery, or bok choy, for added nutrition.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Enjoy this delicious and comforting chicken rice soup recipe from Singapore!


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