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:
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4 large dried black mushrooms, stems removed
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1 medium (6 ounces) boneless, skinless chicken breast
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1 slice fresh ginger
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1/4 cup cooked ham, or barbecued pork
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4 ounces shrimp
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1/4 cup canned bamboo shoots
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1/4 cup canned water chestnuts
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5 cups chicken stock, or broth
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1 cup reserved mushroom soaking liquid
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1 tablespoon dark soy sauce
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1 1/2 teaspoons Chinese rice wine, or dry sherry
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Salt, to taste
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Freshly ground black pepper, to taste
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3 to 5 drops sesame oil
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1 cup crispy rice, recipe follows
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Vegetable oil, for deep-frying
For the Crispy Rice:
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1 cup white rice, long- or medium-grain
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1 1/4 to 1 1/2 cups water
Steps to Make It
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Gather the ingredients.
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Soak mushrooms in hot water for about 20 minutes.
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Strain the liquid and reserve 1 cup for the soup. Cut mushrooms into quarters.
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Cut the water chestnuts and bamboo shoots into thin slices.
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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.
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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.
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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.
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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
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Rinse the rice.
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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.
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Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.
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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.
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Bake the rice for 50 to 55 minutes, until it is dry.
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Cool and cut into 2-inch squares.
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Store in a canister until needed. Do not freeze.
Nutrition Facts (per serving) | |
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420 | Calories |
29g | Fat |
19g | Carbs |
21g | Protein |
Nutrition Facts | |
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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. |
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