The Best Chicken Rice Soup You’re Missing Out On – Taiwanese Style!

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken breast is lower in fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, and sunflower oil is often cheaper.

Slice up the ginger and garlic.

Fry the garlic and ginger in toasted sesame oil until garlic turns a light golden brown.

Remove the garlic once golden and drain on a paper towel.

Continue frying the ginger until golden and fragrant, then remove it too but keep it aside.

Cook the ground chicken in the same pot with the sesame oil, breaking it up with a wooden spoon.

Season the chicken with a pinch of salt and deglaze the pot with Taiwanese meejou.

Measure out 100 grams of rice and rinse it 2 to 3 times until the water runs clear, then drain.

Add the rinsed rice to the pot along with about 5 cups of chicken stock.

Simmer the soup for about 40 minutes if using brown rice, or start checking around 30 minutes for white rice.

Once the rice is tender, season with fish sauce and a squeeze of lime juice.

Remove the ginger slices from the soup and slice them into thin strips for garnish.

Assemble the bowl with a few scoops of soup, add ground white pepper, sliced ginger, green onions, and crispy garlic chips.

Finish with a drizzle of sesame oil and top with a soft poached egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens