Sizzling Rice Soup

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 02/10/23
Sizzling Rice Soup

The Spruce / Maxwell Cozzi
Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 6 servings
Nutrition Facts (per serving)
420 Calories
29g Fat
19g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 420
% Daily Value*
Total Fat 29g 37%
Saturated Fat 3g 15%
Cholesterol 74mg 25%
Sodium 738mg 32%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 21g
Vitamin C 2mg 10%
Calcium 35mg 3%
Iron 2mg 9%
Potassium 523mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A restaurant specialty, sizzling rice soup makes crackling sounds when crisp rice is added to the hot broth. But why enjoy this meal at a restaurant only? Bring this delicious sizzling rice recipe to your friends and family at home. It's sure to impress!.This is good with chicken or shrimp. 

Ingredients

For the Soup:

  • 4 large dried black mushrooms, stems removed

  • 1 medium (6 ounces) boneless, skinless chicken breast

  • 1 slice fresh ginger

  • 1/4 cup cooked ham, or barbecued pork

  • 4 ounces shrimp

  • 1/4 cup canned bamboo shoots

  • 1/4 cup canned water chestnuts

  • 5 cups chicken stock, or broth

  • 1 cup reserved mushroom soaking liquid

  • 1 tablespoon dark soy sauce

  • 1 1/2 teaspoons Chinese rice wine, or dry sherry

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 to 5 drops sesame oil

  • 1 cup crispy rice, recipe follows

  • Vegetable oil, for deep-frying

For the Crispy Rice:

  • 1 cup white rice, long- or medium-grain

  • 1 1/4 to 1 1/2 cups water

Steps to Make It

  1. Gather the ingredients.

    Sizzling Rice Soup ingredients

    The Spruce / Maxwell Cozzi

  2. Soak mushrooms in hot water for about 20 minutes.

    soak the mushrooms in a bowl with water

    The Spruce / Maxwell Cozzi

  3. Strain the liquid and reserve 1 cup for the soup. Cut mushrooms into quarters.

    drained mushrooms on a cutting board

    The Spruce / Maxwell Cozzi

  4. Cut the water chestnuts and bamboo shoots into thin slices.

    Cut the water chestnuts and bamboo shoots into thin slices

    The Spruce / Maxwell Cozzi

  5. Bring a pot of water to boil. Add the chicken and slice ginger and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.

    chicken and ginger in a pot of water

    The Spruce / Maxwell Cozzi

  6. Bring the chicken stock or broth and the reserved mushroom liquid to a boil. Add the chicken and pork, shrimp and the vegetables. Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper. Drizzle with the sesame oil. Bring back to a boil and then let simmer for a few more minutes. Set aside, covered, to keep warm.

    soup cooking in a pot

    The Spruce / Maxwell Cozzi

  7. Heat wok and add oil for deep-frying. When the oil is ready, add the prepared crispy rice (recipe follows). Deep-fry until it puffs and turns brown, then drain on paper towels.

    rice cooking in a wok with oil

    The Spruce / Maxwell Cozzi

  8. Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

    Sizzling Rice Soup in a bowl

    The Spruce / Maxwell Cozzi

To Make Crispy Rice

  1. Rinse the rice.

    cooked white rice in a colander

    The Spruce / Maxwell Cozzi

  2. In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice) to the rice and bring to a boil.

    rice cooking in a pot

    The Spruce / Maxwell Cozzi

  3. Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.

    rice cooking in a covered pot

    The Spruce / Maxwell Cozzi

  4. While rice is cooling, preheat oven to 300 F. Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.

    rice on a baking sheet

    The Spruce / Maxwell Cozzi

  5. Bake the rice for 50 to 55 minutes, until it is dry.

    rice on a baking sheet

    The Spruce / Maxwell Cozzi

  6. Cool and cut into 2-inch squares.

    rice on a baking sheet

    The Spruce / Maxwell Cozzi

  7. Store in a canister until needed. Do not freeze. 

    baked rice in a container

    The Spruce / Maxwell Cozzi