Have you ever been out to eat at a chinese restaurant when someone at the next table orders sizzling rice soup. When the soup comes out there is a big demonstration of the pouring of the soup and toss in the rice cakes. You then here that familiar sizzle and everyone begins to eat. Now you can create this magic at home with your own homemade sizzling rice soup. Sizzling Rice Soup 3 Cups Chicken Broth
4 Dried Shitake Mushrooms, soaked and sliced thin (1/2 cup or 1 large Portobello can be used instead of dried mushrooms)
Cup Chicken Breast, cooked and thinly sliced
Cup Small Petite Shrimp
1 Green Onion, julianned into 1 inch strips
Cup Frozen Peas, thawed
1 Tbs Soy Sauce
1 Tbs Sugar
3 Tbs Cornstarch, mixed with Cup of water to make a paste
2 Tbs Rice Vinegar
2 1/2 Cups Sizzling Rice,* (rice crusts) these can be found in a Chinese food market.
Salt to taste Bring the chicken broth and mushrooms to a boil, add the chicken, shrimp, green onion, and peas then return to a gentle boil. Add the soy sauce and sugar. Mix in the cornstarch paste and stir gently until slightly thickened. Stir in rice vinegar. Serve the individual bowls of boiling soup (it must be boiling for the rice to sizzle). Toss in the rice crusts at the table. *This soup can be served without the rice. It will not have the same flair but it will still be delicious. |
