Red Rice Chicken Soup

This easy-to-cook soup, though is very simple, but is nutritious and yummylicious.  With only 3 main ingredients and quick cooking time, it can be easily serve on the dinner table even on weekday nights. The chicken meat can be cut into bite-sized chunks to further ease the cooking time or in big pieces such as thighs or drumsticks.  The chicken meat can be prepared earlier, during your weekend marketing, clean and keep in the freezer.  The morning before you leave home, take the frozen chicken and place in the fridge and by the time you reach home after work the meat is thawed.

With these few simple steps this yummylicious soup can be serve with no hustle and bustle.

1. Place a pot of water to boil, amount depending on how much soup you are cooking.  I normally put extra water for blanching the chicken meat.
2. Place the chicken into a large bowl and pour some boiling water to blanch the meat.
3. Place the pot with the remaining boiling water back on the stove with medium heat.
4. Peel 1" ginger, smash with the back of a cleaver and add into the pot of water.
5. Dish out the blanched chicken meat and place them into the pot.
6. Take about 1/2 tablespoon of red rice and grind into powder using a mortar and pestle.  Use a spoon to add bit by bit into the boiling water.  How much is needed depends on the color of the soup and taste.  Don't put all at one time as too much of the grounded red rice will makes the soup taste slightly bitter.
7. Continue to boil using medium heat until the chicken meat is tender.
8. For seasonings you can use salt and some chicken stock granules.
9. Off the heat and serve in individual soup bowls... Yum! Yum!

If you are unsure what 'red rice' is, here is the picture of it.  It can be easily purchased in grocery shops, Chinese Medicinal Shops and even the grocery section of some Supermarkets.

This soup recipe is a favorite of my mum and it brings fond memories of my childhood days.  Enjoy cooking!!