Description
This comforting Chinese rice soup is a quick, easy, and delicious meal that combines fragrant chicken broth, tender fish, fresh choy sum, and fluffy rice. Perfect for a light lunch or soothing dinner, it features warm aromatics like ginger and garlic, and can be customized with optional toppings such as crispy fried shallots, crunchy fried noodles, and chili oil for an added kick.
Ingredients
Scale
Broth and Aromatics
- 4 cups chicken stock (low sodium)
- 1 cup water
- 2 garlic cloves (smashed)
- 1.5 cm ginger (cut into slices)
- 1.5 tbsp light soy sauce (or normal all-purpose soy sauce)
- 1.5 tbsp Chinese cooking wine (key ingredient)
Seasonings
- 1/4 to 1/2 tsp sesame oil (toasted, optional)
- 1/4 tsp white pepper (substitute black pepper or omit)
Main Ingredients
- 3/4 cup uncooked white rice (long grain, medium grain, short grain, or jasmine)
- 3 stems choy sum (cut into 2 cm lengths, stems separated from leaves)
- 250 g white fish fillets (cut into 2.5 cm cubes)
Garnishes (Optional)
- 1 green onion (finely sliced)
- Crispy fried shallots
- Crunchy fried noodles
- Chili oil or paste
Instructions
- Heat Broth: In a small pot, combine chicken stock, water, soy sauce, Chinese cooking wine, smashed garlic, and ginger slices. Heat on high until it begins to bubble, infusing the liquid with aromatic flavors.
- Simmer Aromatics: Cover the pot and reduce heat to low. Let the broth gently simmer for 5 minutes, allowing the flavors of garlic and ginger to meld beautifully into the soup.
- Cook Rice: Stir in the uncooked rice and keep the soup simmering uncovered for about 10 minutes, or until the rice becomes tender and fluffy, thickening the soup naturally.
- Add Fish and Choy Sum Stems: Gently add the cubed fish and choy sum stems to the bubbling broth. Cook for 2 minutes until the fish turns opaque and is tender, ensuring even cooking without breaking apart.
- Remove Aromatics: Carefully fish out the garlic cloves and ginger slices from the soup, leaving behind their infused essence while removing the solids for pleasant texture.
- Finish and Garnish: Stir in the choy sum leaves, toasted sesame oil, and white pepper. Serve the soup hot, garnished with finely sliced green onions and optional toppings like crispy fried shallots, crunchy fried noodles, and chili oil to taste.
Notes
- Use low sodium chicken stock to control the salt content, especially since soy sauce and cooking wine add saltiness.
- Adjust the amount of sesame oil to your taste; it provides a lovely toasted aroma but can be omitted if unavailable.
- Choy sum can be substituted with bok choy or similar leafy greens if needed.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit fish.
- Optional toppings add texture and spice but can be left out for a simpler soup.
