Steps to Prepare Speedy Hot rice soup (Chao)

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, hot rice soup (chao). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Hot rice soup (Chao) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Hot rice soup (Chao) is something which I’ve loved my whole life.

Chao - Rice Soup Rice soup is a popular dish familiar with each Vietnamese person. Perhaps no one, from the moment of being born until they are Some people like eating oyster rice soup, some people like the gentle taste without mixing like the hot spicy taste of Nghe region's well-known eel rice soup… Hi my Phan Club! Today I am eating rice soup also called Cháo or Congee Soup. I hope you all enjoy this :).

To get started with this particular recipe, we must prepare a few ingredients. You can have hot rice soup (chao) using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hot rice soup (Chao):

1. Get 3 piece vegetarian bouillon cubes
2. Take 1 cup White uncooked rice
3. Take 1 cup diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do)
4. Make ready 1 cup each of diced tofu, konyaku, vegetarian fish
5. Get 1 packages dry bean curd - broken into smaller pieces
6. Take 1 piece ginger - chopped finely (ginger piece the size of your thumb)
7. Prepare 1 bunch cilantro
8. Make ready 1 packages Frozen chay quay or Chinese bread sticks
9. Prepare 1 each lime - wedges

I've just used choy sum and fish Don't use chicken stock powder with hot water for this recipe - the flavour is too artificially chicken-y. There are no reviews for Hello Chao - Rice Soup, Vietnam yet. Be the first to write a review! Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.

Instructions to make Hot rice soup (Chao):

1. Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat.
2. Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast.
3. Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories)
4. Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot.
5. Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them.

Be the first to write a review! Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts. Chinese is one of my favorite cuisines to cook as well as eat. Chicken and rice soup (Cháo gà) is the breakfast of champions, Vietnamese style! Cháo, called congee in English , jook in Cantonese, zhou in Mandarin, kanji in Tamil, and Ga Xe Phay, Mien Ga, Chao Ga (Vietnamese Chicken Salad, Chicken Glass Noodle Soup, Chicken Congee) - meat loves salt.

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