Elizabeth Street Café's Chicken & Rice Soup

Name: Elizabeth Street Café's Chicken & Rice Soup
Yield: 4 Servings
Ingredients: 2 skinless, boneless chicken thighs; 1 4x4-inch piece dried kombu; 1 2-inch piece ginger, peeled, crushed; 3 star anise pods; 1 2-inch cinnamon stick; 2 whole cloves; 4 cups chicken stock or low-sodium chicken broth; 1 cup glutinous (sticky) rice or sushi rice, rinsed; 1 tablespoon (or more) fish sauce; 1 teaspoon palm or light brown sugar; 1 scallion, thinly sliced; 1 jalapeño, thinly sliced; ½ cup cilantro leaves with tender stems; ¼ cup thinly sliced white onion

Elizabeth Street Café, Austin, TX4 ServingsSource

soup chicken chicken thigh kombu rice easy weeknight meals main gluten-free dairy-free nut-free simmer dinner

Elizabeth Street Café's Chicken & Rice Soup

Ingredients

2 skinless, boneless chicken thighs

1 4x4-inch piece dried kombu

1 2-inch piece ginger, peeled, crushed

3 star anise pods

1 2-inch cinnamon stick

2 whole cloves

4 cups chicken stock or low-sodium chicken broth

1 cup glutinous (sticky) rice or sushi rice, rinsed

1 tablespoon (or more) fish sauce

1 teaspoon palm or light brown sugar

1 scallion, thinly sliced

1 jalapeño, thinly sliced

½ cup cilantro leaves with tender stems

¼ cup thinly sliced white onion

Method

Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.

Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18–20 minutes. Shred chicken and return to pot; season soup with more fish sauce.

Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.