1. Rinse the jasmine rice in cold water. 2. Transfer to a large stock pot. 3. Sprinkle the 2 tsps. salt and shake mildly to combine. 4. Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover. 5. Turn on stove to HIGH and bring the rice/water mixture to boil. 6. Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking. 7. Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade. 8. Let chicken sit for at least 30 minutes to marinate. 9. If you are marinating overnight, combine all but the oil and add the oil right before using in the soup. 10. During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes. 11. Serve in heat resistant bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
