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Oriental rice soup

  • June 23, 2018
  • 65
  • 121


Fittings | Oriental rice soup

Fittings | Oriental rice soup


6 servings

Preparation Time

15 minutes

Cooking Time

20 minutes


2 cups cooked white rice
6 cups chicken bouillon
3 chopped chicken thighs
200 grams of peeled and deveined shrimp
1/2 red pepper cut into cubes
1 small carrot chopped into cubes
1 cup diced watercress
4 tender Chinese chopped turnip greens
1 cup precooked peas
1 teaspoon grated ginger
1 chopped white onion sprig very thin
1/4 cup of sherry
A splash of olive oil


In a thick-bottomed saucepan or wok, heat the oil and sauté the onion until lightly transparent, add the carrots, peppers, chicken, shrimp and ginger.
Leave to brown for five minutes until extract the flavor of the meat.
Add the consommé, the rice, season with salt and pepper. Cook for 10 minutes. Add the watercress, the turnip, the peas and incorporate the sherry. > Let cook for five more minutes.
Serve very hot

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