Sizzling Rice Soup Recipes

CHINESE SIZZLING RICE SOUP

Steps:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

SIZZLING RICE SOUP

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.

SIZZLING RICE SOUP

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.

CHINESE CRISPY OR SIZZLING RICE

Steps:

• Rinse 1 cup of long- or medium-grain rice in a pot. Add 1 1/2 cups water (1 1/4 if using medium-grain rice) to the rice and bring to a boil.
• Cover and simmer at low heat for 30 minutes. Remove from burner and allow to cool.
• While rice is cooking, preheat oven to 300 F.
• Place the rice on a baking sheet, making sure that it is about (but no more than) 1/4-inch thick.
• Bake the rice for 50 to 55 minutes until it's dry.
• Cool and cut into 2-inch squares. Store in a container until needed but don't freeze.
• The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last-minute work-you can't deep fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly until they brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over it, and listen to the rice snapping and popping. Safety Tip: If not handled properly, cooked rice has the potential to grow a bacteria called Bacillus cereus . To prevent this, make certain the rice is completely dried, then rapidly cooled, cut into squares, placed into a container, and refrigerated for no more than seven days before use.

SIZZLING RICE SOUP HONOLULU

Steps:

• Rice: This step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or Dutch oven combine rice and water over high heat.
• Bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes WITHOUT removing lid.
• The crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
• Take off the top layer of soft rice and reserve for another use.
• Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low.
• The soup: Toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
• In a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
• Heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
• Add the shredded greens, onions and sesame oil, if desired.
• Keep the soup hot (but not boiling) while frying rice.
• Heat oil to 375 degrees F in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
• Lift rice out of the oil with a slotted spoon.
• Drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
• Or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
• Additional fried rice may be passed during the course.
• Any crispy rice left over is delicious used in salads or eaten out of hand.
• The preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
• It takes a little doing, but well worth the effort.