Sizzling Rice Soup Recipes

Steps:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

Steps:

• Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside. , In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Steps:

• Rice: This step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or Dutch oven combine rice and water over high heat.
• Bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes WITHOUT removing lid.
• The crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
• Take off the top layer of soft rice and reserve for another use.
• Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low.
• The soup: Toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
• In a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
• Heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
• Add the shredded greens, onions and sesame oil, if desired.
• Keep the soup hot (but not boiling) while frying rice.
• Heat oil to 375 degrees F in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
• Lift rice out of the oil with a slotted spoon.
• Drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
• Or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
• Additional fried rice may be passed during the course.
• Any crispy rice left over is delicious used in salads or eaten out of hand.
• The preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
• It takes a little doing, but well worth the effort.

Steps:

• 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 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 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.

Steps:

• Combine rice and water in a large pot.
• Bring to a boil, reduce heat and cover.
• Simmer for 30 minutes.
• Remove from heat and allow to cool.
• Preheat oven to 300°F.
• Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
• Bake rice for 50-55 minutes until dry.
• Cool rice and cut into 2" squares.
• Store in a canister until needed, but do not freeze.