Chinese Mixed Rice with Chicken Broth – a delicious recipe with white rice, boiling chicken, shoots, Carrot, shiitake mushrooms, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Strained cooking broth from boiling the chickencontains salt.
2
If the liquid is too salty, add some water to adjust the taste.
3
Rinse the rice.
4
Cut the carrot, bamboo shoots, and the rehydrated shiitake mushrooms into small cubes.
5
I think the taste will be balanced if the total of the other vegetables equals the amount of rice (about 180 g).
6
Put the rice into a rice cooker, fill the cooking liquid up to the mark for making 1 rice cooker cup's worth of rice.
7
Add the vegetables on top and pour in the soy sauce and the sesame oil, and stir well.
8
Then press start.
9
Once the rice is has finished cooking, mix it up, and you're all done.
10
The sesame oil will give your rice a nice, glossy sheen.
11
Make fluffy egg-drop soup using the same cooking liquid
413
kcal
Calories
4
g
Fat
71
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 350 grams Uncooked white rice, 200 ml Cooking broth from boiling chicken, 40 grams Bamboo shoots cooked in water, 40 grams Carrot, and more.
Yes, Chinese Mixed Rice with Chicken Broth falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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