Ingredients for Sizzling Rice Soup
- Dried Black Mushrooms
- Boneless Skinless Chicken Breast
- Fresh Ginger
- Barbecued Pork
- 1/2 lb shrimp (peeled and deveined)
- Bamboo Shoot
- Water Chestnut
- Chicken Stock
- Mushroom Liquid
- Dark Soy Sauce
- Rice Wine
- Salt And Pepper
- 1 tbsp sesame oil
- Rice
- Vegetable Oil
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How to Make Sizzling Rice Soup
- Soak 1 cup dried mushrooms in 1 cup hot water for 20 minutes.
- Strain the mushroom liquid, reserving 1 cup. Discard the solids.
- Cut soaked mushrooms into quarters.
- Thinly slice 1 cup water chestnuts and 1 cup bamboo shoots.
- Bring 8 cups water to a boil in a large pot.
- Add 1 lb boneless, skinless chicken breasts and 1 tbsp grated ginger. Blanch until chicken turns white (about 2-3 minutes).
- Remove chicken from pot, cool slightly, and slice thinly.
- In a large pot or Dutch oven, combine 6 cups chicken broth (or stock) and the reserved 1 cup mushroom liquid. Bring to a boil.
- Add the sliced chicken, 1/2 lb ground pork, 1/2 lb shrimp (peeled and deveined), sliced mushrooms, water chestnuts, and bamboo shoots.
- Simmer for 5 minutes. Stir in 2 tbsp soy sauce, 1 tbsp sherry, 1 tsp salt, and 1/2 tsp black pepper.
- Drizzle with 1 tbsp sesame oil.
- Bring back to a boil, then reduce heat and simmer for another 5 minutes.
- Transfer soup to a large, warm serving bowl.
- Heat 2 cups oil in a wok or deep fryer to 375°F (190°C).
- Add 2 cups crispy rice (from recipe #112338) to the hot oil.
- Deep-fry until puffed and golden brown (about 2-3 minutes), then drain on paper towels.
- At the table, add the crispy rice to individual bowls of soup, listening to the delightful sizzling sound!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
5g
Carbs
3g
