Tsock (Chinese-Style Rice Soup) Recipe - Cuisine of Madagascar

Combine rice, salt, pepper, soy sauce, a large piece of peeled ginger, chicken bouillon, and water in a large pot with whole chicken pieces.

Bring the water to a boil and then cover the pot and reduce the heat.

Let it simmer for an hour and a half, stirring occasionally.

Prepare the pork balls by combining cornstarch and water in a bowl.

Add grated ginger, salt, pepper, sugar, oyster sauce, and soy sauce to the cornstarch mixture.

Combine this sauce with ground pork in a food processor and blend it to make a paste.

Let the pork paste sit aside.

Scramble the egg and stir it into the soup, or alternatively fry it to make an omelette and cut it into small pieces before adding to the soup.

After the chicken has simmered for 90 minutes, remove it and take all the meat from the bones.

Drop small balls of the pork paste into the soup.

Add in the shrimp, chopped cilantro, minced green onions, and shredded lettuce.

Add in the chicken and your tzook is ready to serve hot.

Equipment Needed

Dietary

Allergens