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Jasmine rice salt cooking oil cold water chicken chicken thighs salt sugar soy sauce cornstarch cooking oil
Viewed: 29 - Published at: 6 years agoIngredients
- 3 cups jasmine rice
- 2 teaspoons salt
- 1/2 cup cooking oil
- 10 cups cold water
- Marinated Chicken
- 8 boneless skinless chicken thighs, cut into thin strips
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup soy sauce
- 1 teaspoon cornstarch
- 1/4 cup cooking oil
Method
- Rinse the jasmine rice in cold water.
- Transfer to a large stock pot.
- Sprinkle the 2 tsps. salt and shake mildly to combine.
- Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover.
- Turn on stove to HIGH and bring the rice/water mixture to boil.
- Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking.
- Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade.
- Let chicken sit for at least 30 minutes to marinate.
- If you are marinating overnight, combine all but the oil and add the oil right before using in the soup.
- During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes.
- Serve in heat resistant bowl.
