Chicken Rice Soup

by Cassandra

Information

Ingredients

For soft cooked rice
1 cup rice
3 cups water
1 Bay Leaf

For chicken rice soup
cooked soft rice
1 tbsp garlic, minced
1 tbsp shallots, minced
1 tbsp ginger, grated
1/4 cup oil
1/2 cup ground chicken
1/2 cup ground beef
2–3 cups chicken broth
2 tbsp fish sauce
1/2 tsp Black Pepper Ground
1/4 tsp Chili Powder
1/4 tsp Ginger Powder
4 pcs Eggs chicken floss meat, 1/2 cup for topping green onions or spring onions, for topping wansoy leaves, for topping

Directions

1. Place rice, bay leaf and water in pot.
2. Simmer rice until soft for about 45 minutes to an hour. Strain rice, discard water.
3. Then, pass cooked rice into strainer until rice is cooked.

For chicken rice soup

1. Saute garlic, shallots, ginger in oil.
2. Add in ground chicken and beef. Cook for 4 minutes.
3. Add in broth and rice. Simmer for 10 minutes. Start with 2 cups for broth and add as needed to reach desired consistency
4. Season with fish sauce, pepper, chili powder and ginger powder.
5. Break egg in congee cups, ladle and our hot rice soup on top of eggs.
6. Garnish chicken rice soup with spring onions, wansoy and floss meat.
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