Three Flavored 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:

• 1. Soak mushrooms in boiling water 1 hour. Simmer in the liquid 1 hour more. Strain liquid carefully into a bowl. Reserve 1 cup. Discard residue. Quarter mushrooms. Set aside.
• 2. Put chicken and pork into boiling water. Cook until color changes. Rinse in cold water until clear. Drain.
• 3. Add stock to mushroom stock in saucepan. Boil. Add chicken and pork, mushrooms, and bamboo shoots. Then add pea pods and shrimp. Bring to boil again.
• 4. Season with salt and soy sauce. Add sesame seed oil. Bring to boil. Remove to tureen or bowl.
• 5. Heat oil in wok to 400 degrees. Add Rice Crispy snack, one cup at a time. (Remember to wait until oil stops bubbling between additions.) Deep-fry until it puffs and becomes golden brown. Drain.
• 6. Pour hot sizzling rice into soup serving bowl at the table for a dramatic presentation. Note: This may be prepared in advance through step 2. Do not freeze.

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:

• 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.