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.
- 4 large dried black mushrooms (stems removed)
- 1 medium boneless, skinless chicken breast (about 6-ounces)
- 1 slice ginger
- 1/4 cup barbecued pork (or cooked ham)
- 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 and pepper to taste
- 3-5 drops sesame oil
- 1 cup crispy rice (see recipe below)
- Vegetable oil (for deep frying)
To Make the Chicken
- Soak mushrooms in hot water for about 20 minutes. Strain the liquid and reserve 1 cup for the soup. Cut mushrooms into quarters. Cut the water chestnuts and bamboo shoots into thin slices.
- 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.
- 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. Place the soup in a large serving bowl and keep warm.
- Heat wok and add oil for deep-frying. When the oil is ready, add the crispy rice. Deep-fry until it puffs and turns brown, then drain on paper towels.
- Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.
To Make Crispy Rice
- Rinse 1 cup of long or medium grain rice.
- 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.
- Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.
- 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.
- Bake the rice for 50 to 55 minutes, until it is dry.
- Cool and cut into 2-inch squares.
- Store in a canister until needed. Do not freeze.
|Nutritional Guidelines (per serving)|
|Total Fat||41 g|
|Saturated Fat||7 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||2 g|