RecipeDB

Cooking in progress....

Chinese Rice Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1961
Energy (kCal)53.1245
Carbohydrates (g)7.8722
Total fats (g)0.3647
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the jasmine rice in cold water. | 2. Transfer to a large stock pot. | 3. Sprinkle the 2 tsps. salt and shake mildly to combine. | 4. Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover. | 5. Turn on stove to HIGH and bring the rice/water mixture to boil. | 6. Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking. | 7. Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade. | 8. Let chicken sit for at least 30 minutes to marinate. | 9. If you are marinating overnight, combine all but the oil and add the oil right before using in the soup. | 10. During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes. | 11. Serve in heat resistant bowl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jasmine rice 3 cups - - - -
    salt 2 teaspoons - - - -
    cooking oil 1/2 cup - - - -
    cold water 10 cups 0.0 0.0 0.0 0.0
    chicken thigh 8 boneless skinless cut boneless - - - -
    salt 1/2 teaspoon - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    cooking oil 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition