Chicken Noodle Soup
Korean Chicken Soup with Rice
This flavorful chicken soup recipe uses Asian sweet rice, which you can get from an Asian grocery store, or Japanese sticky rice. The broth is made with chicken, garlic, ginger and peppercorns and this is a clear soup. Cilantro and soy sauce are used to add a fragrant flavor at the end. You will have some chicken and broth left over at the end of cooking and you can use this to make more soup the next day or you can freeze the broth and use the chicken for sandwiches or salads.
This Korean chicken soup is light and refreshing. It is very different to the thick, creamy chicken soups you might be used to or the chicken noodle soup you eat as comfort foods when you feel a bit under the weather. This Asian soup is very flavorful and not difficult to make.
You can use more garlic if you like, for this Korean chicken soup recipe, if you want a stronger flavor. The peppercorns and ginger also flavor the broth without being overpowering or detracting from the delicious chicken taste too much. This soup makes a great appetizer or entree and it is delightfully different and unique.
How to Make Chicken Porridge Korean Style
Ingredients -
1 ½ lbs chicken breast with bone and skin
12 black peppercorns
10 cups water
8 cloves garlic
1 cup Asian sweet rice or sticky Japanese rice
1 teaspoon salt
2 inches fresh ginger, sliced
Fresh cilantro, for garnish
Soy sauce, to taste
Preparation:
Add the water to a cooking pot.
Clean the chicken breast and add it to the pot.
Add the ginger, garlic and peppercorns and boil for 45 minutes over a moderately high heat.
Put the rice in a bowl and pour cold water over it.
Skim the foam off the surface of the chicken cooking pot occasionally and keep a lid on it.
Remove the chicken breast and let it cool.
Strain the broth through a sieve and discard the garlic, ginger and peppercorns.
Shred the chicken and discard the cartilage, bones and skin.
Pour half the broth back into the pot.
Drain the cold water from the rice and add the rice to the pot.
Add half the chicken and a little salt.
Simmer for 20 minutes, stirring every few minutes.
Add more broth if necessary.
Add soy sauce to taste.
Ladle the soup into soup bowls and garnish with the cilantro.
(Serves 3)
Photo Description:
If you are looking for recipes for Asian chicken soup, this one is very simple and always gives good results. This Korean chicken soup recipe contains chicken, rice and aromatic flavorings and it is perfect for lunch or dinner. This is a very popular soup in Korea and it is fragrant and aromatic like a Thai or Japanese chicken soup would be. Fresh ginger and cilantro give this chicken soup a really gourmet flavor and the fresh cilantro makes an elegant garnish. If you are having a dinner party this chicken soup recipe makes a great appetizer because it looks elegant and it tastes amazing.
Korean Chicken Soup with Rice
Nutritional Info:
Calories (kcal): 561
% Calories from Fat: 28.6%
% Calories from Carbohydrates: 39.9%
% Calories from Protein: 31.5%
Per Serving Nutritional Information:
Total Fat (g): 17g 27%
Saturated Fat (g): 5g 25%
Monounsaturated Fat (g): 7g 32%
Polyunsaturated Fat (g): 4g 17%
Cholesterol (mg): 116mg 39%
Total Carbohydrate (g): 55g 18%
Dietary Fiber (g): 1g 5%
Protein (g): 43g 86%
Sodium (mg): 855mg 36%
Potassium (mg): 572mg 16%
Calcium (mg): 76mg 8%
Iron (mg): 4mg 24%
Zinc (mg): 2mg 17%
Vitamin C (mg): 5mg 9%
Vitamin A (i.u.): 151IU 3%
Vitamin A (r.e.): 43 1/2RE 4%
Vitamin B6 (mg): 1.2mg 58%
Vitamin B12 (mcg): .6mcg 10%
Thiamin B1 (mg): .5mg 31%
Riboflavin B2 (mg): .2mg 11%
Folacin (mcg): 14mcg 4%
Niacin (mg): 21mg 104%
