Written for one request, published for everyone
Ginger Chicken Rice Breakfast Soup
A soothing bowl of chicken stock, cooked rice, shredded chicken and spinach with ginger and sesame.
- Total
- 25 min
- Hands on
- 12 min
- Serves
- 4
- Method
- hob
- Cuisine
- Asian
Per serving · estimated
- Energy
- 340 kcal
- Protein
- 28 g
- Fat
- 8 g
- Carbs
- 38 g
Method
Step 1 of 9
Grate the ginger and slice the garlic.
fresh ginger
garlic
Step 2 of 9
Slice the spring onions into thin rounds.
spring onions
Step 3 of 9
Put the stock, ginger and garlic in a large saucepan and bring to the boil.
chicken stock- fresh ginger
- garlic
Step 4 of 9
Stir in the cooked rice, breaking up any clumps.
cooked white rice
Step 5 of 9
Turn down and simmer for 10 minutes, stirring now and then, until the soup thickens slightly.
- cooked white rice
What ‘ready’ looks like Step 6 of 9
Add the shredded chicken and simmer, stirring, until piping hot through at 74 °C.
cooked shredded chicken
Step 7 of 9
Stir in the spinach and let it wilt for 1 minute.
baby spinach
Step 8 of 9
Season with soy sauce and white pepper off the heat.
soy sauce
white pepper
Step 9 of 9
Ladle into four bowls and finish with sesame oil, spring onion and a little chilli oil.
toasted sesame oil- spring onions
chilli oil
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.