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2006-10-20 02:31:09 · 6 answers · asked by Anonymous in Food & Drink Ethnic Cuisine

6 answers

One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 stalks celery, trimmed, diced
2 medium leeks, light green and white part only, diced
2 medium carrots, diced
10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
3 sprigs fresh thyme
1 bay leaf
6 cups chicken broth, homemade or low-sodium canned
1/3 cup converted long grain rice, cooked according to package instructions

Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes.
Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.

2006-10-24 18:55:03 · answer #1 · answered by COOLKAT 1 · 0 1

This is philipino dish

2 cups sticky rice (called sweet rice in the Philippines)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 1-inch piece fresh ginger, or more to taste, peeled and cut into matchstick size
1 pound chicken wings
Salt and pepper, to taste
2 tablespoons fish sauce, plus additional for passing at table (divided)
12 cups water
1/2 bunch green onions, sliced
1 lemon, sliced into wedges

Rinse rice in several changes of cold water, drain and set aside.

Heat vegetable oil in a large soup pot, fry garlic just until lightly browned. Remove with slotted spoon and set aside.

Fry ginger in remaining oil until lightly browned. Add chicken wings, salt and pepper to taste and 1 tablespoon fish sauce. Cook over medium-high heat, turning wings, for about 10 minutes.

Add 12 cups water and uncooked rice and increase heat to high. Bring to a boil, reduce to medium-low and simmer for about 30 minutes, stirring frequently, until thick and creamy, like soft porridge. If rice begins to stick to pan, thin soup with additional water.

Just before serving, pull some of the chicken meat from the bones with a fork and a large spoon and stir it into the soup. Add additional 1 tablespoon fish sauce and salt and pepper to taste.

2006-10-26 05:39:28 · answer #2 · answered by Shahid 7 · 0 0

Look at allrecipes.com put the search in english "Rice Soup"

2006-10-23 22:33:33 · answer #3 · answered by Janna 4 · 0 1

omg thats so weird i just had that for dinner! mine usually contains rice, potatoes, chicken, and some ginger. it taste good with lemon juice, or soy sauce, or both.

2006-10-27 19:57:58 · answer #4 · answered by Anonymous · 0 0

cook it slowly with an utmost attention to detail, ha!

2006-10-27 01:03:11 · answer #5 · answered by Borat2® 4 · 0 0

look at epicurious.com

2006-10-27 21:48:25 · answer #6 · answered by raju 3 · 0 0

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