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Sizzling Rice Soup

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Sizzling Rice Soup is a yummy and unique soup that is perfect for your dinner parties or even an informal get together at home. I am sure you will get hooked to this Sizzling Rice Soup recipe especially because of the effect of surprise and appreciation you will receive form your guests when they try it!.
Ingredients
  Shredded chicken/Pork butt 1⁄4 Cup (4 tbs)
  Rice wine/Dry sherry 1⁄2 Teaspoon
  Cornstarch 1⁄2 Teaspoon
  Small shrimp 1⁄4 Cup (4 tbs) (Fresh)
  Oil 4 Cup (64 tbs) (For Deep Frying)
  Vegetable oil 1 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Sliced bamboo shoots 1⁄4 Cup (4 tbs)
  Thinly sliced carrot 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  Frozen peas 2 Tablespoon
  White pepper 1⁄4 Teaspoon
  Sesame oil 1 Teaspoon
  Rice squares 6 (Crisp, 2 Inch)
Directions

Combine chicken or pork, 1/2 teaspoon wine and 1/2 teaspoon cornstarch in a small bowl; mix well.
Let stand 20 minutes.
Shell and devein shrimp; rinse.
Combine shrimp, 1/2 teaspoon wine and 1/2 teaspoon cornstarch in a small bowl; mix well.
Let stand 20 minutes.
Heat 4 cups oil in a wok over high heat to 400°F (205°C).
While oil for deep-frying is heating, heat 1 tablespoon oil in medium saucepan over medium heat 1 minute.
Add chicken broth, 4 cups water and salt.
Bring to a boil.
Add bamboo shoots, carrot, mushrooms and peas.
Cook 2 to 3 minutes.
Add chicken and shrimp.
Cook 2 minutes.
Stir in white pepper and sesame oil.
Test oil for deep-frying by dropping in a small piece of crisp rice.
The oil is hot enough if rice puffs out in 3 seconds.
Carefully lower rice squares in hot oil and deep-fry over high heat until rice puffs out and turns golden.
Quickly remove rice squares from oil with a slotted spoon, draining well over wok.
Place in a tureen or large bowl.
At the table, pour hot soup over hot rice squares.
The rice will sizzle and pop.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice

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1 Comment

killergriller's picture
WOW written word for word from Rose Cheng cookbook CHINESE COOKERY 1981