Sizzling Rice Soup Honolulu

Recipe by EdsGirlAngie
READY IN: 25hrs




  • 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.