Recipe: Tasty Hot rice soup (Chao)

Hot rice soup (Chao). The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. My Vietnamese fiancé absolutely loves Chao Ga.

Hot rice soup (Chao) I would say that it turned out pretty well and it tasted great. I had some of my family. The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. You can have Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hot rice soup (Chao)

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

Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. In fact, cháo rice soup is all-weather fare, and can be enjoyed at all times of the day. For the rice-by not cooking the rice before frying it and adding to the soup, it browns too quickly, and ends up tasting almost burned, and is still really hard.

Hot rice soup (Chao) instructions

  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..

Place the squares in the hot soup immediately and serve. That will give the soup the sizzling sound. My husband and I learned that trick after talking. Hot pot How to In Season Life Mushrooms & Vegetables Noodles Pantry Pork poultry Recipe Collections Recipes Salad and cold dishes sauce and seasonings sauces Sichuan Food Snack Soup staple food Stir fry tofu Vegan Vegetarian video. This Chicken Rice Soup is a hearty, healthy soup recipe that's perfect for fall!

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