Rice soup with chicken
4 servings
45 minutes
Rice soup with chicken is a classic dish of European cuisine that combines simplicity of preparation with a rich and delicate flavor. Its roots trace back to home cooking traditions, where it is valued for its nutritional and warming properties. The combination of golden fried garlic, aromatic ginger, and tender chicken meat makes the soup rich and pleasant. Lime adds a subtle tanginess that enlivens the taste, while fried garlic and green onions provide spiciness and freshness. This dish is perfect for a cozy family lunch or light dinner, offering comfort and warmth in every sip.
1
Mix 1/2 cup of oil and two-thirds of minced garlic in a small saucepan and cook over medium heat. Cook, stirring occasionally, until the garlic turns light golden color. Strain through a sieve. Place the garlic on a paper towel and set aside.
- Vegetable oil: 0.7 glass
- Finely chopped garlic: 10 cloves
2
Melt the remaining butter in a large pot or saucepan. Add the onion and sauté, stirring occasionally, until golden, about 5 minutes. Add the minced ginger and remaining garlic and cook for another minute. Place the chicken in the pan and fry until browned. Add the fish sauce and pepper and cook for another minute. Stir in the rice.
- Vegetable oil: 0.7 glass
- Onion: 1 head
- Ground ginger: 1 tablespoon
- Finely chopped garlic: 10 cloves
- Chicken thighs: 250 g
- Fish sauce: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Rice: 1 glass
3
Pour chicken broth into the pan. Bring to a boil, then reduce heat, cover, and cook until the rice is tender and the broth thickens, about 20 minutes. Add lime juice and season with salt and pepper to taste.
- Chicken broth: 6 glasss
- Lime juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: 1 teaspoon
4
Pour the soup into bowls. Sprinkle with green onions, fried garlic, and egg. Serve hot, garnished with lime wedges.
- Green onion tops (scallion greens): 4 pieces
- Finely chopped garlic: 10 cloves
- Chicken egg: 2 pieces
- Lime: 2 pieces
