Description
Cheats Chicken & Rice Soup is a delicious fusion dish that combines the flavors of Hainanese chicken rice with the comforting warmth of a traditional chicken soup. This recipe features crispy pan-fried rice, tender poached chicken, a flavorful scallion sauce, and a hint of heat from chili crisp.
Ingredients
Scale
Chicken & Rice:
- 450–500 g chicken breasts (skin-on preferred)
- 1 ½ cups cooked rice (long-grain, jasmine, or brown)
Scallion Sauce:
- 600 ml chicken broth
- 3 spring onions
- 2.5 cm knob fresh ginger, peeled and grated
- 4 tablespoons neutral oil
- Chili crisp for serving
- Salt to taste
Instructions
- Prepare Scallion Sauce: Grate ginger and thinly slice spring onions. Heat oil until smoking, pour over ginger and spring onions, season with salt, and set aside.
- Cook Chicken & Broth: Render chicken fat in a pan. In a pot, boil broth with spring onion and ginger trimmings. Poach chicken in the broth until cooked.
- Crisp Rice: Press cooked rice in the pan with fat, cook until golden and crisp.
- Assemble Soup: Slice chicken, strain broth, season to taste. Divide crispy rice into bowls, top with chicken, pour hot broth, and add scallion sauce and chili crisp.
- Serve: Enjoy immediately.
Notes
- Using skin-on chicken enhances flavor and provides more fat for crisping the rice.
- This recipe is naturally gluten-free when using gluten-free chili crisp.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Poaching and pan crisping
- Cuisine: Fusion (Hainanese-inspired)
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 1 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
