Sizzling Rice Soup
photo by Sandi From CA
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4 large dried black mushrooms, stems removed
- 1 medium boneless skinless chicken breast (about 6 ounces)
- 1 inch fresh ginger, peeled
- 59.14 ml barbecued pork or 59.14 ml cooked ham
- 113.39 g shrimp
- 59.14 ml canned bamboo shoot
- 59.14 ml canned water chestnut
- 1182.95 ml chicken stock or 1182.95 ml chicken broth
- 236.59 ml reserved mushroom liquid
- 14.79 ml dark soy sauce
- 7.39 ml rice wine or 7.39 ml dry sherry
- salt and pepper
- 0.19-0.32 ml sesame oil
- crispy rice (see directions for recipe)
- vegetable oil, for deep-frying
directions
- 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.
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Reviews
-
The flavor here was just perfect even though I made a couple of small changes. I didn't have black mushrooms, so I used canned shitakes... bad idea; too chewy. I also left out the pork and shrimp - didn't have it -- and added peas. I used the sherry as opposed to the rice wine and saved myself some time by buying already prepared sizzling rice at a huge Asian store nearby. All I had to do was fry it and go. Thanks for a great keeper!
RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>