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Taiwanese chicken rice soup is one of those dishes that feels like home to me. Growing up in Taiwan, the flavors of sesame oil chicken soup and congee were always part of our meals — rich, comforting, and made with simple, everyday ingredients. This soup brings those same familiar flavors together with a rich chicken broth, nutty toasted sesame oil, warm ginger, and crispy garlic chips.
It’s out-of-this-world delicious, yet easy to make in one pot. This recipe is healthy, nourishing, and the perfect bowl of soup that tastes so comforting like a warm hug on a cold day!
Table of Contents
Ingredients
This Chinese chicken rice soup is made with simple ingredients you can easily find at home or at your local grocery store. The rich chicken broth and garlicky toasted sesame oil create a flavor that’s out-of-this-world delicious!
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- Ginger: Adds warmth and depth to the soup with its distinct, spicy aroma.
- Garlic: Brings a rich, garlicky flavor to infuse the oil and make crispy garlic chips.
- Toasted Sesame Oil: Provides a nutty, earthy aroma that complements the broth. It’s essential for that classic Taiwanese rice soup flavor.
- Ground Chicken (dark and breast meat): A mix of dark and white meat keeps the chicken moist and tender.
- Coarse Sea Salt
- Taiwanese Rice Wine (Michu): Adds depth and umami to the broth (not gluten-free).
- Michu substitute: Chinese Shaoxing wine (not gluten-free) or gluten-free sake.
- Alcohol-free: Taiwanese michu gives a distinct depth of flavor to this rice soup. Replace it with a few teaspoons of chicken bouillon for added flavor.
- Short-Grain Brown Rice: Gives the soup a hearty texture and naturally thickens the broth as it cooks.
- Chicken Stock: Forms the base of the soup and adds savory richness.
- Fish Sauce: Adds umami and a touch of salty-sweet complexity. Use it to season the soup.
- Ground White Pepper: Provides a subtle heat and a milder peppery flavor compared to black pepper.
- Lime Juice: Balances the richness of the broth with a fresh, tangy flavor.
- Green onions (for garnish): Adds a fresh, crisp finish and a pop of color to the final dish.
Rice variety
Can I Use Other Types of Rice?
Yes! You can use short or medium-grain white rice instead of brown rice. White rice cooks faster and creates a softer, creamier texture in less time. However, avoid long-grain rice (such as Jasmine, basmati) or pre-cooked rice, as they won’t release enough starch to thicken the soup and give it that creamy, velvety texture.
What’s michu?
Taiwanese michu is a clear rice wine with a lighter flavor and higher alcohol content, often used to neutralize strong odors in meat and seafood. Chinese Shaoxing wine has a richer, more complex flavor, adding depth and sweetness to marinades and braised dishes. Michiu is more neutral in taste, while Shaoxing wine contributes a stronger, distinct flavor to the dish.
You can purchase Taiwanese michu online. Most Chinese and Korean grocery stores also carry it. WholeFoods carries the clear version of Chinese shaoxing wine (pictured right).
How to make Taiwanese chicken rice soup
This dish is inspired by Taiwanese sesame oil chicken soup and congee. Think rich chicken broth infused with nutty toasted sesame oil, warm ginger, and crispy garlic chips on top. The rice breaks down into a soft, velvety texture, making every bite cozy, comforting, and full of flavor.
- Slice the Ginger and Garlic: Thinly slice the ginger (about 3-inch pieces) and garlic cloves.
- Fry the Garlic and Ginger: In a cold pot, add sesame oil, ginger, and garlic. Fry over low heat, flipping occasionally. Remove the garlic once it turns light golden brown (about 8 minutes), and keep frying the ginger for 2-3 more minutes until golden and aromatic. Set both aside.
- Cook the Ground Chicken: Turn the heat to medium-high. Add the ground chicken, season with salt, and break it into small pieces. Sauté for 6-7 minutes until almost cooked through.
- Deglaze the Pot: Pour in the rice wine to deglaze the pot, scraping up any browned bits from the bottom to add extra flavor.
- Rinse the Rice: Measure and rinse the brown rice 2-3 times to remove excess starch. Drain well.
- Add Rice, Stock, and Ginger; Add the rinsed rice and chicken stock to the pot. Return the fried ginger slices to the soup.
- Simmer the Soup: Bring the soup to a simmer. Cover the pot with the lid slightly ajar to prevent it from boiling over. How long to cook rice in soup? It takes about 40 minutes for the rice to soften, break down, and thicken the broth. Check the soup after 30 minutes and stir occasionally to avoid overcooking.
- Season the Soup: Stir in fish sauce, white pepper, and lime juice. Taste and adjust with more fish sauce or salt if needed.
- Prepare the Garnish: Remove the ginger slices from the soup and cut them into thin strips for garnish.
- Serve: Ladle the soup into bowls. Garnish with scallions, crispy garlic chips, and a few ginger strips. Drizzle with toasted sesame oil.
Optional: Add a poached egg on top for extra richness!
How much broth to add to the pot?
For 100 grams of uncooked rice (a little over 1/2 cup), you’ll need 4 to 6 cups of broth, depending on how thick you like your soup. 4 cups will give you a thicker, almost stew-like consistency, while 5 to 6 cups will make it more broth-like.
I personally prefer using 5 cups for a more balanced, brothier soup. Remember, brown rice will need a bit more liquid than white rice, and the rice will keep soaking up liquid as it cools, so using a little more broth helps maintain a good consistency when you reheat it l
Side dish pairings and topping ideas
This comforting Taiwanese chicken soup with rice is a meal on its own, but you can easily pair it with a few side dishes, toppings, and sauces to make it even more special.
- Side Dishes: Pair your soup with Soy sauce eggs for extra protein, Rice paper chive dumplings for a crispy bite, or Din Tai Fung green beans for a fresh veggie side.
- Topping Ideas: Top it with Pickled garlic or Pickled daikon for a punch of flavor, and add Air fryer wonton chips for a crunchy twist.
- Sauces to Drizzle: Finish with Ginger scallion sauce for a fresh boost, Chili garlic sauce for heat, or Taiwanese shacha sauce for rich umami.
ChihYu’s helpful notes
- What types of rice to use: Use short-grain brown rice for a hearty texture that thickens the broth. You can also use short or medium-grain white rice, which cooks faster. Avoid long-grain (such as jasmine or basmati) or pre-cooked rice, as they won’t release enough starch to create that creamy, velvety texture.
- How much liquid to add: For ½ cup of uncooked rice, start with 4 to 6 cups of chicken stock. Use 4 cups for a thicker, stew-like soup, or 5 to 6 cups for a lighter, brothier consistency.
- How long does it take to cook rice in soup: Short-grain brown rice takes about 40 minutes to soften, break down, and thicken the broth. If using short or medium-grain white rice, the cooking time will be shorter—check the soup after 30 minutes to prevent overcooking. Stir occasionally to keep the rice from sticking to the pot.
- Reheat, freeze, and storage info: Chinese chicken and rice soup will keep in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, adding a bit more stock if needed. To freeze, let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Creamy, velvety texture: Cooking the rice raw with the broth in one pot allows it to slowly release starch as it simmers. This natural thickening process makes the Chinese rice soup rich, smooth, and velvety delicious!
More one pot dishes with rice you might like
Love one-pot meals? These rice dishes are easy to make and packed with flavor. Perfect for busy nights when you want something cozy and comforting!
- One-Pot Salmon and Rice: Flaky salmon and crispy rice cooked together in one pot. Simple, hearty, and full of flavor.
- Omurice: Fried rice wrapped in a fluffy omelet. It’s fun, comforting, and great for kids and adults.
- Chicken Donburi (Chicken Egg Rice Bowl): Tender chicken and soft eggs over rice with a light, savory sauce. Quick and satisfying!
- Taiwanese Braised Minced Pork Rice Bowl: A classic rice bowl topped with savory minced pork in a rich soy-based sauce. So comforting!
Taiwanese chicken rice soup recipe
Ingredients
- 0.75 oz ginger slice to thin pieces, 3-inch length
- 2 oz garlic cloves sliced, 8 large
- 3 tbsp toasted sesame oil plus more for garnish
- 1 lb ground chicken dark and breast meat
- ½ tsp coarse sea salt
- 3 tbsp Taiwanese rice wine (michu) or Chinese shaoxing wine, gluten-free sake
- 100 gram brown rice rinsed, a little over ½ cup
- 4-5 cups chicken stock I use Pacific brand, see notes for liquid quantity
- 0.5-1 tbsp fish sauce or to taste
- Small dash ground white pepper
- ½ tbsp lime juice plus more for garnish
Garnish:
- 2 bulb scallion chopped
Instructions
- Prepare the garlic and ginger: Slice the ginger and garlic into thin pieces. Aim for 3-inch slices for the ginger.
- Fry the Garlic and Ginger (Start Cold!): In a 4-quart heavy-bottom soup pot, start with a cold pot. Add sesame oil, ginger, and garlic. Spread them out evenly.
- Pan-fry over low heat, flipping and stirring periodically. Take care not to burn the garlic. Once the garlic turns light golden brown (about 8 minutes), remove it from the pot and set it aside on a paper towel-lined plate.
- Finish Frying the Ginger: Continue frying the ginger slices for another 2 to 3 minutes until golden brown and fragrant. Remove the ginger and set it aside on a separate small plate.
- Cook the Chicken: Add the ground chicken to the pot. Turn the heat to medium-high. Season with salt and use a wooden spoon to break up the meat into fine pieces.Sauté the chicken until it’s almost cooked through (about 6-7 minutes).
- Deglaze the Pot: Pour in the rice wine to deglaze the pot. Scrape up any browned bits from the bottom of the pot to add extra flavor.
- Rinse the Rice: While the chicken is cooking, measure out the rice and rinse it 2-3 times in cold water. Drain the rice well.
- Add Rice and Stock: Add the rinsed rice and chicken stock to the pot. Return the fried ginger slices to the pot.
- Simmer the rice and soup: Reduce the heat to a simmer. Cover the pot, leaving a small gap to prevent it from boiling over. Stir occasionally and cook until the rice is tender and has broken down, making the soup slightly thickened (about 40 minutes). Check after 30 minutes.
- Season the rice soup: Stir in fish sauce, white pepper, and lime juice. Taste the soup and adjust the seasoning with more fish sauce or salt if needed.
- Prepare the garnish: Remove the ginger slices from the rice stew. Slice them into thin strips for garnish.
- Serve and topping: Divide the soup into serving bowls. Top each bowl with chopped scallions, garlic chips, and a few thin ginger strips. Drizzle with toasted sesame oil.
- Optional: Add a poached egg on top!
Notes
- Make-Ahead Tips: The rice soup will keep in the fridge for up to 4 days.
- How to Reheat: Microwave on medium power until warmed through, or reheat over the stovetop. If you prefer a thinner texture, add a bit more chicken stock or water when reheating.
- How to Freeze and Thaw: Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight. Reheat in the microwave or on the stovetop, and add more stock if needed to adjust the consistency.
- Alcohol-Free Substitute: Taiwanese michu gives a distinct depth of flavor to this rice soup. If you want to avoid alcohol, replace the cooking wine with a sprinkle of chicken bouillon powder for added flavor.
- How Much Cooked Rice Does This Recipe Yield? For 100 gram (a little over ½ cup) of uncooked brown rice, you’ll get about 1 ½ cups of cooked rice.
- Choosing the Right Rice Grain:
- I use short-grain brown rice for a slightly heartier texture. You can also use short-grain or medium-grain white rice.
- If using white rice, reduce the cooking time since it cooks faster than brown rice. Start with 4 to 4.5 cups of broth, adjusting as needed.
- You want to use rice that releases starch and turns soft and creamy as it cooks.
- Avoid long-grain rice (such as jasmine or basmati rice) or any type that stays firm and doesn’t get starchy—they won’t work well in this soup.
- Tip: Don’t use pre-cooked or ready-to-eat rice. The rice needs to cook from raw so it can slowly release starch to thicken the soup and create that silky, creamy texture.
- How Much Broth to add to the pot:
- For 100 gram (a little over ½ cup) of uncooked rice, use 4 to 6 cups of broth:
- 4 cups will give you a thicker, almost stew-like soup.
- 5 to 6 cups will result in a lighter, more broth-like consistency.
- I personally prefer a brothier soup, so I use 5 cups of liquid. If you like it thicker, start with 4 or 4.5 cups. Keep in mind that the rice will continue to absorb liquid as the soup cools, so a slightly higher broth-to-rice ratio helps keep the soup from becoming too thick when refrigerated or reheated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
