SIZZLING RICE SOUP CHINESE NAME RECIPES

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.

Steps:

• Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
• Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
• Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
• In a wok, heat oil for deep-frying to 375'F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
• To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.