Chinese Soup with Jasmine Rice and Ginger Chicken Recipe
A light, warming soup with jasmine rice and pieces of chicken with a delicate hint of ginger. In China, such simple soups are often eaten as a quick lunch or dinner when you want something homemade but not heavy. It’s a bit like our chicken broth, just with rice instead of noodles.
This soup combines the comfort of a homemade broth with the delicate aroma of jasmine rice and fresh ginger. It’s light yet satisfying, easy to digest, and quick to prepare, making it perfect for busy days or when you need something warming but not heavy.
Chef's tips
Cut the chicken into really small, even pieces so it cooks quickly and stays tender. Don’t brown the garlic and ginger – if they get too dark, the soup will taste bitter. Adjust the amount of soy sauce gradually, tasting as you go, because different brands have different saltiness.
How to serve
Serve in deep bowls with plenty of chopped chives or spring onion on top. You can add a wedge of lime on the side for squeezing over the soup, and a small dish of chili paste or chili oil so everyone can adjust the heat to their liking.
Ingredients
- rice can also be regular white rice - 100 g
- skinless chicken breast - 300 g
- water - 1.5 l
- fresh ginger piece about 3 cm - 20 g
- garlic - 2 cloves
- carrot medium - 1 piece
- cabbage or pak choi - 150 g
- soy sauce - 2 tablespoons
- oil e.g. rapeseed - 1 tablespoon
- salt to taste, carefully because soy sauce is salty
- pepper a pinch, can be omitted
- chives or spring onion chopped, for serving - 2 tablespoons
Preparation
- Rinse the rice in a sieve under running water for about 30 seconds, until the water is almost clear. Set aside to drain.
- Rinse the chicken breast, pat dry and cut into small bite-sized cubes. Peel the carrot and cut into thin half-slices. Slice the Chinese cabbage into thin strips. Peel the ginger and cut into very thin slices or matchsticks. Peel and finely chop the garlic.
- Heat the oil in a pot over medium heat. Add the garlic and ginger and fry for about 1 minute, stirring, until fragrant but not browned.
- Add the chopped chicken and fry for 3–4 minutes, stirring, until the meat turns white on all sides.
- Pour in the water, add the carrot and rinsed rice. Bring to a boil, then reduce the heat to low and cook covered for 15–18 minutes, until the rice is soft and the soup has slightly thickened.
- Add the Chinese cabbage and soy sauce. Cook for another 3–4 minutes, until the cabbage softens but is still slightly crunchy.
- Season the soup with salt and a pinch of white pepper to taste. If you prefer a thinner soup, add a little hot water.
- Serve the soup hot, sprinkled with chopped chives or spring onion. It tastes best right after cooking.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Przy podgrzewaniu dolej odrobinę wody, bo ryż jeszcze wciągnie płyn. Możesz zamrozić do 2 miesięcy, najlepiej w porcjach.
