Chicken with Soupy Rice

Jan 17, 2018

No, it’s not a mistake…this is a breakfast recipe. On a cold weekend (or any day I have the time to spend an hour on breakfast) morning, it’s wonderfully hearty and soothing. I suppose you could eat this any time of day though – in fact I probably have; but in our house it’s special for breakfast. You’d be surprised how much people like waking up to the smell of chicken soup…it’s arguably as nice as bacon.

I’ve omitted the rice cooking process from this recipe, as I have learned the hard way not to tell people how to cook their rice. I have an Instant Pot pressure cooker, but I know people who will only cook it over the stove. If you’re going for congee (porridge), I usually do about a 1:2.5 rice/water ratio – but I’ve heard that’s way too much and too little water…depending on who is telling me how to cook my rice. So, in my opinion, as long as you pour this soupy goodness over cooked rice (brown, white, thick, thin, how ever you like it) – you’re good to go.

I also love this recipe as a replacement for traditional chicken soup when I’m sick. The ginger, garlic and chili really clear out your sinuses!

Chicken with Soupy Rice

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 4


5 boneless, skinless chicken thighs
generous sprinkling of salt
& white pepper
1/4 t. Chinese Five Spice
Vegetable Oil
1 large shallot, minced
3 cloves garlic, minced
1 T. ginger, minced
1 t. Chili flakes (to taste)
2 T. Fish sauce
1 t. Soy sauce
3 c. Chicken Stock
2 heads Baby Bok Choy
1 1/2 c. cooked rice or congee
Chili Garlic Paste, for serving


Sprinkle chicken with salt, white pepper and Chinese five spice. Heat oil over medium-high heat until it begins to steam a bit; add the chicken and brown for about 5 minutes on each side and then set aside.

Turn down the heat down to medium, and add the minced shallot, garlic and ginger and add to the pan. Once they're softened a bit add chili flakes, fish sauce and soy sauce and cook for another 2 minutes.

Return the chicken thighs to the pot and add the stock. Bring to a boil, then cover and simmer for about 45 minutes, stirring occasionally.

When the chicken is near done, lightly shred the thighs with a fork and leave it simmering while you wash and prep the bok choy. Thinly slice the white stems and leave the leaves fairly large - whole for smaller leaves, cut in half the large ones.

Add the bok choy to the simmering chicken and cover. Let it cook for an additional 5 minutes, until the leaves are nice and tender.

Pour the chicken soup over a good scoop of rice or congee and serve immediately with a bit of chili garlic paste on top.

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