SIZZLING RICE SOUP RECIPE - CHINESE.FOOD.COM
I was surprised to find that this recipe isn't posted. We love this and always look forward to it. Crispy Rice is a separate recipe.#112338
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 144.4, FatContent 4.7, SaturatedFatContent 1, CholesterolContent 54.2, SodiumContent 509.9, CarbohydrateContent 10.6, FiberContent 0.6, SugarContent 4.2, ProteinContent 14.3
SIZZLING RICE SOUP RECIPE: HOW TO MAKE IT
My family enjoys food with flair like this unique Asian soup. Whenever I serve it, it's such a hit that no one has much room for the main course. The children get a real kick out of watching the rice sizzle when it gets added to the soup.—Mary Woodke, Gardiner, New York
Provided by Taste of Home
Categories Lunch
Total Time 03 hours 45 minutes
Prep Time 02 hours 30 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 191 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 1043mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
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