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–+ servings
chicken rice soup

Chicken Rice Soup: Cambodian Baw-Baw Sat' Moan

Thida Koeut
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Cambodian
Servings 6
Calories 300 kcal

Ingredients
  

Soup Ingredients

  • 1 cup jasmine rice
  • 1 whole chicken (roughly 1 kg)
  • salt (to taste)
  • 1 tsp MSG
  • 1 lb bean sprouts

Toppings

  • 2 knobs ginger (about 2"), julienned
  • 1 head garlic, minced
  • 3 stalks onion, chopped
  • black pepper (to taste)
  • fermented soy beans (to taste)
  • fish sauce (to taste)
  • lime juice (to taste)
  • hot chili sauce (to taste)

Instructions
 

Prepare the Toppings

  • Remove the skin from the ginger and julienne it. In the end, you should have thin strips, about an inch long and ⅛ of an inch wide.
    Ginger
  • Peel the garlic, crush the cloves with the knife, then mince them finely.
    Minced garlic
  • Heat a teaspoon of cooking oil in a frying pan over high heat; add garlic, turn the heat to medium, and fry the garlic until it browns (approximately 2 minutes). Stir the garlic often so that it doesn't burn.
    Roasted garlic
  • Wash the green onion stalks and chop them into ¼-inch pieces.
    green onion stalks

Cook the Soup

  • Cooking the rice soup involves 2 separate steps:
    a) Preparing the broth
    b) Cooking the rice porridge

Prepare the Chicken Broth

  • This step should take you about 50 minutes.
  • Remove the chicken from the package and wash it thoroughly, removing any giblets. Do not remove the skin.
  • Fill ¾ of a 3-quart pot with water and set to boil on high heat.
  • Once the water boils, immerse the chicken into the water and reduce the heat to medium.
  • Add 1 tsp of salt.
  • Allow the chicken to cook for 40 minutes on medium heat. With a spoon, skim any white foam that appears on the surface.
  • After 40 minutes, turn the heat off and remove the chicken and place it on a plate.
  • Set the chicken broth aside.
  • Once the chicken cools, debone the meat and shred it into small bits

Cook the Rice Porridge

  • The rice porridge takes about 40 minutes to cook.
  • In another large soup pot, set 1.5 quarts of water to boil.
  • Soak the bean sprouts and set aside.
  • Rinse 1 cup of Jasmine rice with cold water.
  • Roast the rice for 3 minutes on the same frying pan you used to fry the garlic earlier, stirring continuously, over medium heat. You shouldn't use any cooking oil for this procedure.
  • Add the roasted rice to the boiling water and mix well.
  • Add the chicken broth to the boiling water and mix well, allowing the mixture to boil before turning the stove down to medium/high heat.
  • Add 1 tsp of MSG to the soup.
  • Allow the rice to cook for 30 minutes, then add the shredded chicken to the soup and mix well.
  • Allow the soup to simmer for 10 minutes.
  • Rinse the bean sprouts and add them to the soup, then turn off the heat.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 260.3gProtein: 108.3gFat: 43.4gSaturated Fat: 10.8gCholesterol: 238mgSodium: 2286mgPotassium: 2974mgFiber: 24.9gSugar: 14.4gCalcium: 746mgIron: 23mg
Keyword Chicken, Comfort, Rice
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