Ingredients
BROTH
▢1 litre / 32 oz chicken stock/broth, low sodium (Note 1)
▢1 cup of water
▢2 garlic cloves, smashed (Note 2)
▢1.5 cm / 1/2" ginger piece, cut into 3 slices
▢1 1/2 tbsp light soy sauce, or normal all-purpose soy sauce (Note 3)
▢1 1/2 tbsp Chinese cooking wine, key ingredient (Note 4 subs)
▢1/4 - 1/2 tsp sesame oil, toasted (optional) (Note 5)
▢1/4 tsp white pepper (sub black, can omit)
ADD-INS
▢3/4 cup uncooked white rice - long grain, medium grain, short grain, jasmine (Note 6)
▢3 stems choy sum, cut into 2cm / 1" lengths, stems separated from leaves (Note 8)
▢250g / 8 oz white fish fillets , cut into 2.5cm / 1" cubes (Note 8)
▢1 green onion, finely sliced
TOPPINGS (1 MINIMUM, ALL BEST!)
▢Crispy fried shallots (Note 9)
▢Crunchy fried noodles, pictured in the post (Note 9)
▢Chilli oil or paste
Instructions
Combine broth ingredients: Place chicken stock, soy sauce, Chinese cooking wine, garlic and ginger in a small pot over high heat.
Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
Pick garlic and ginger out of the soup.
Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.