Recipes
Aromatic Chicken & Rice Soup with Fried Garlic Oil
- Soups
This chicken and rice soup is a bit time-intensive, but the flavor is worth the effort. Turning some of the cooked rice into a paste is a genius trick that gives the soup a creamy congee-like texture. If you have leftover lemongrass and makrut lime leaves, consider packaging them up in sealable containers along with ginger, and you’ll have pre-portioned aromatics for the stock at your fingertips. (Freeze them for up to 1 year.) If there’s any leftover garlic oil, refrigerate it for up to 1 week and use it to make salad dressing or drizzle over a grain bowl.
Ingredients
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4 whole chicken leg quarters
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1 large white onion, halved
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1-2 stalks lemongrass
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1 2-inch piece fresh ginger, cut lengthwise into 1/4-inch slices
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5 fresh or dried makrut lime leaves
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1 tablespoon sugar
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1 tablespoon salt
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1/2 cup grapeseed oil or other neutral-flavored oil
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1 head garlic, cloves peeled and finely chopped
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2 cups cooked jasmine rice or other long-grain rice, divided
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5 cups thinly sliced cabbage (about 1/4 large head)
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2 medium carrots, thinly sliced
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2 tablespoons fish sauce
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Juice of 1 lime
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Ground white pepper to taste
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3 scallions, finely chopped
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1/2 cup fresh cilantro leaves, roughly chopped
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1 1-inch piece fresh ginger, peeled and julienned
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