Chinese Rice Soup with Chicken and Carrot in One Pot Recipe
This simple Chinese soup with rice, chicken, and carrot is something between a light broth and a thick congee. In China, similar dishes are often served to children and people with colds – they are mild, warming, and filling. Everything cooks in one pot, so it’s a perfect recipe for a calm, homey dinner after a long day.
A comforting, Chinese-style one-pot soup that combines the lightness of broth with the creaminess of congee. Mild, warming, and filling, it’s ideal for tired evenings, for kids, or for anyone feeling under the weather.
Chef's tips
Rinse the rice well so the soup thickens pleasantly without becoming gluey. Stir regularly while simmering to prevent sticking, especially towards the end of cooking. If you like a more porridge-like texture, simply cook a bit longer and reduce the liquid slightly.
How to serve
Serve in deep bowls with extra spring onion greens and herbs on top. Put soy sauce, sesame oil, and chili sauce on the table so everyone can adjust the flavor to their taste. It pairs well with simple steamed vegetables or a light cucumber salad.
Ingredients
- skinless, boneless chicken thigh you can use breast, but thigh is juicier - 350 g
- rice about 1/2 cup - 80 g
- carrot medium - 2 pieces
- spring onion white and green parts - 3 pieces
- fresh ginger a piece the size of a large clove of garlic - 10 g
- garlic - 1 clove
- soy sauce - 2 tablespoons
- oil e.g. rapeseed - 1 tablespoon
- water or light chicken stock - 1.5 l
- salt to taste, carefully, as soy sauce is salty
- white pepper can be replaced with black pepper - 0.25 teaspoons
- cilantro or parsley chopped, optional 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.
- Cut the chicken into small cubes. Peel the carrot and slice into thin half-moons. Finely chop the white parts of the spring onion, set the green parts aside for sprinkling.
- Peel the ginger and cut into very thin strips or small dice. Finely chop the garlic.
- Heat the oil in a large pot over medium heat. Add the white parts of the spring onion, ginger, and garlic. Sauté for 2–3 minutes, stirring, until the vegetables soften and become very fragrant, but do not brown.
- Add the diced chicken. Fry for 3–4 minutes, stirring, until the meat turns white on all sides.
- Add the rice and carrot. Stir for 1 minute so the rice warms up slightly and gets coated in the fat.
- Pour in the water or stock and add the soy sauce. Bring to a boil, then reduce the heat to low, cover the pot with a lid, leaving a small gap.
- Simmer for 25–30 minutes over low heat, stirring every few minutes so the rice doesn’t stick to the bottom. The soup should thicken slightly from the rice but still be pourable. If it becomes too thick, add a little hot water.
- Finally, season the soup with pepper and, if needed, a pinch of salt. Remove any larger pieces of ginger if you don’t like them in the soup.
- Serve hot, sprinkled with the green parts of the spring onion and cilantro or parsley.
Storage
Zupa gęstnieje w lodówce, bo ryż wchłania płyn. Przy podgrzewaniu dolej trochę wody lub bulionu i zagotuj, mieszając. Możesz zamrozić w porcjach, ale ryż będzie bardziej miękki po rozmrożeniu.
