Chinese-style Rice Soup with Chicken and Ginger

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Craving some right now. I grew up on the Filipino version called Arroz Caldo with green onion, crispy fried garlic, fish sauce, and calamansi as toppings. My dad makes a really good version with chicken liver in there, but that's my preference. I like Cristeta Comerford's recipe.

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I crave this stuff whenever it gets cold out. I personally like to stir in a couple of dashes of nuoc mam (fish sauce, but that could be the Vietnamese thing to do... in which case, it wouldn't be Chinese-style. :

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This is definitely one of my favorite comfort foods. My husband is Chinese, so I've had "jook" at numerous Chinese restaurants at dim sum. This recipe is so much better! Low sodium/MSG free chicken stock added great flavor, and the arborio rice gave the jook a creamier consistency.

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The soup definitely can use some more flavor. My family adds sesame oil and oyster sauce. Sounds a bit weird, but its flavorful. Of course, the ginger and scalliions are a must.

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I loved this , it was creamy and delicious. Maybe a tad bit to much scallion, but still great.

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This soup reminded me of a recipe my grandma used to make so I decided to give this a shot. Because everyone commented on this being bland I added 2 cloves of garlic, a small onion, soy sauce and 1 1/2 times the ginger to the rice and then cooked for 2 hours on high in my slow cooker. The flavor was amazing, and I added the chicken, scallions and even some sliced carrots and water chestnuts for flavor. My husband actually gave me a high five after he was finished. We will definately be eating this again.

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The Filipinos have a similar take on this dish. It's called Arroz Caldo-"hot rice"
It is a bland dish to start off with. I have seasoned it with fish sauce. lemon juice, freshly cracked pepper, and chopped scallions.
It is Filipino comfort food. My Father has the tradition of serving it up on Christmas Eve.
White House ExecutiveChef /Iron Chef Cristeta Comerford has her own recipe,
http://projects.washingtonpost.com/recipes/2007/05/30/arroz-caldo/

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I took everyone's advice in the comments and cooked the rice for 2.5 hours on high, which turned out perfect. I also added a little soy sauce while cooking the rice, and eventually added some green peas in at the very end. When I served it, I served it with soy sauce for my husband to add in as he liked. It was a great tasting soup with the ginger, and the peas added in some fun color. VERY easy to make, great for a quick dinner fix!

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This is a very similar recipe to my mom's Vietnamese chao ga. It's supposed to be bland, it's the Vietnamese equivalent to chicken noodle soup for when you're sick. And definitely 2 1/2 hours max for the rice. Try searing the chicken before boiling and pan fry the rice with one glove of garlic, slightly smashed, before cooking. It makes all the difference by keeping the rice from getting too overcooked.

Tip: make a cabbage salad to go with the dish for more flavor and texture. Combine thinly sliced cabbage, onions and cilantro mixed with lime juice, white vinegar, salt and sugar, and maybe a little soy sauce for flavor. Add some shredded chicken and let sit in the refrigerator before serving. Add some to the rice soup and you'll be very happy.

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I thought this was easy to make and smelled great wafting through the house...but when it came time to eat it, too bland...you smelled the ginger but didn't get a real taste of it, needed more salt, and the rice was mushy. My husband took one bite and ordered pizza! So much for something a little healthier to eat! Instead of leftovers for lunches my garbage disposal got an extra treat! If I played with this recipe and added some onions, and more spices I might be able to save it, but not worth the effort.