Sizzling Rice Soup

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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