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Sizzling Rice Soup Bowl

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plate

Yield

Serves 4

kikkoman products used:

ingredients

4 boneless & skinless chicken thighs
3 tablespoons vegetable oil
4 cups chicken stock
½ cup white mushrooms, thinly sliced
¼ cup water chestnuts, minced
2 cups Minute White Rice, uncooked
2 tablespoons Kikkoman Sesame Oil
2 tablespoons Kikkoman Soy Sauce
2 green onions

directions

Sauté the chicken pieces with the vegetable oil in a medium skillet. Meanwhile, in a large pot bring the chicken stock to a simmer, add the mushrooms, water chestnuts, sautéed chicken and soy sauce; let simmer for 5 minutes. Heat sesame oil in a large skillet, add the Minute Rice and ‘fry’ the rice for 5 minutes, stirring to cook evenly. Divide the chicken and broth into 4 soup bowls; add the rice to the hot soup. Top with green onions.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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