Sizzling Rice Soup

"I was surprised to find that this recipe isn't posted. We love this and always look forward to it. Crispy Rice is a separate recipe.#112338"
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:




  • 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.

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  1. The flavor here was just perfect even though I made a couple of small changes. I didn't have black mushrooms, so I used canned shitakes... bad idea; too chewy. I also left out the pork and shrimp - didn't have it -- and added peas. I used the sherry as opposed to the rice wine and saved myself some time by buying already prepared sizzling rice at a huge Asian store nearby. All I had to do was fry it and go. Thanks for a great keeper!


<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
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