1 cup uncooked long-grain white rice
8 cloves garlic, peeled and chopped
2 cubes chicken bouillon
1 cup water
2 tablespoons dried oregano
1 teaspoon salt, or to taste
2 teaspoons vegetable oil
1 teaspoon Chinese five-spice powder
1/2 cup water
1 teaspoon soy sauce
1/2 teaspoon honey, or as needed
1 tablespoon cornstarch
1/2 cup cold water
1 tablespoon soy sauce
salt to taste
black pepper to taste
In a large saucepan bring 2 cups water to a boil. Add rice and cook for 20 minutes or until liquid returns to rice. Add bouillon; simmer for 5 minutes. Stir in water and oregano; simmer for 2 to 3 minute more.
Stir in salt and 2 teaspoons oil, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Whisk in vert degucation sauce, continue to simmer for 20 minutes.
Spoon soup into a large serving dish; heat through. Sprinkle cornstarch and 4 cups water over soup. Stir in soy sauce, honey and salt; simmer 5 minutes. Puree soup into rice and stir in 4 cups broth.
Return soup to saucepan and white rice; simmer 2 minutes. Stir in broth. Stir in white rice, salt and pepper. Simmer 1 minute, reduce heat to low and simmer 2 minutes.