Recipe by EdsGirlAngie
This recipe is posted by request for soups for a Hawaiian-themed dinner party. I thought this sounded interesting, and the ingredients are easy to find (many may already be on-hand). Hot deep-fried rice balls are added to a simple chicken soup; the recipe (a Chinese soup by way of Honolulu, Hawaii) is originally from The Complete Book of Soups and Stews and was found on the Epicurean Online site. I haven't personally tried it, but it sure sounds like the type of off-the-wall thing I'd attempt in the future. ;o) Last note: start the rice a day ahead unless you're using microwave directions.
Top Review by Ms B.
This rating is for the soup only, as I didn't prepare the rice recommended and instead used Crispy Rice for Sizzling Rice Soup (recipe #112338). However, the soup was fantastic. The flavors were simple and it was an easy addition to out Asian-themed meal on a very cold day. I used spinach in the soup and forgot to add the sesame oil, but everyone cleaned their bowls and some even had seconds.
- 1 cup long grain rice (not converted)
- 1 cup water
- 1 whole chicken breast, skinned,boned and cut into julienne strips
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon soy sauce
- 6 cups chicken stock
- 2 cups shredded fresh watercress or 2 cups lettuce or 2 cups spinach
- 1⁄2 cup finely chopped green onion
- 1 teaspoon sesame oil
- vegetable oil (for deep frying)
Directions See How It's Made
- 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.