SIZZLING RICE SOUP CALORIES RECIPES

Steps:

• Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside. , In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Steps:

• 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.