Sizzling Rice Soup
A restaurant-style sizzling rice soup that makes crackling sounds when crisp rice is added to the hot broth, adaptable with chicken or shrimp.
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Instructions
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Preheat oven to 300F (150C) for crispy rice.
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Rinse rice, then combine with 1.5 cups water (or 1.25 cups for medium grain) in a pot; bring to a boil, cover, and simmer for 30 minutes before cooling.
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Spread cooled rice onto a baking sheet, ensuring it's no more than 1/4-inch thick, and bake for 50-55 minutes until dry; cool and cut into 2-inch squares.
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Soak mushrooms in hot water for 20 minutes, reserving 1 cup of the strained liquid; quarter the mushrooms and thinly slice water chestnuts and bamboo shoots.
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Start boiling water in a separate pot. Blanch chicken with sliced ginger until chicken changes color, then drain and thinly slice it.
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Bring chicken stock or broth and the reserved mushroom liquid to a boil. Add chicken, pork, shrimp, and all prepared vegetables; simmer for a few minutes, then stir in soy sauce, sherry, salt, pepper, and a drizzle of sesame oil. Re-boil and simmer briefly. Cover to keep warm.
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Heat oil in a wok for deep-frying the crispy rice. Fry rice squares until they puff and brown, then drain on paper towels.
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Add the freshly fried rice to the hot soup at the table for guests to enjoy the crackling sound.