RICE SOUP CHINESE RECIPES

Steps:

• Rinse the jasmine rice in cold water.
• Transfer to a large stock pot.
• Sprinkle the 2 tsps. salt and shake mildly to combine.
• Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover.
• Turn on stove to HIGH and bring the rice/water mixture to boil.
• Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking.
• Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade.
• Let chicken sit for at least 30 minutes to marinate.
• If you are marinating overnight, combine all but the oil and add the oil right before using in the soup.
• During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes.
• Serve in heat resistant bowl.

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!