Sizzling Rice Soup Recipe
Sizzling Rice Soup is a yummy and unique soup that is perfect for your dinner parties or even an informal get together at home. I am sure you will get hooked to this Sizzling Rice Soup recipe especially because of the effect of surprise and appreciation you will receive form your guests when they try it!.
Ingredients
1/4 cup shredded chicken or pork butt
1/2 teaspoon rice wine or dry sherry
1/2 teaspoon cornstarch
1/4 cup small fresh shrimp
1/2 teaspoon rice wine or dry sherry
1/2 teaspoon cornstarch
4 cups oil for deep-frying
1 tablespoon vegetable oil
1 cup chicken broth
4 cups water
1-1/2 teaspoons salt
1/4 cup sliced bamboo shoots
1/4 cup thinly sliced carrot
1/4 cup sliced mushrooms
2 tablespoons frozen peas
1/4 teaspoon white pepper
1 teaspoon sesame oil
5 or 6 (2-inch) squares Crisp Rice
Directions
Combine chicken or pork, 1/2 teaspoon wine and 1/2 teaspoon cornstarch in a small bowl; mix well.
Let stand 20 minutes.
Shell and devein shrimp; rinse.
Combine shrimp, 1/2 teaspoon wine and 1/2 teaspoon cornstarch in a small bowl; mix well.
Let stand 20 minutes.
Heat 4 cups oil in a wok over high heat to 400°F (205°C).
While oil for deep-frying is heating, heat 1 tablespoon oil in medium saucepan over medium heat 1 minute.
Add chicken broth, 4 cups water and salt.
Bring to a boil.
Add bamboo shoots, carrot, mushrooms and peas.
Cook 2 to 3 minutes.
Add chicken and shrimp.
Cook 2 minutes.
Stir in white pepper and sesame oil.
Test oil for deep-frying by dropping in a small piece of crisp rice.
The oil is hot enough if rice puffs out in 3 seconds.
Carefully lower rice squares in hot oil and deep-fry over high heat until rice puffs out and turns golden.
Quickly remove rice squares from oil with a slotted spoon, draining well over wok.
Place in a tureen or large bowl.
At the table, pour hot soup over hot rice squares.
The rice will sizzle and pop.
Let stand 20 minutes.
Shell and devein shrimp; rinse.
Combine shrimp, 1/2 teaspoon wine and 1/2 teaspoon cornstarch in a small bowl; mix well.
Let stand 20 minutes.
Heat 4 cups oil in a wok over high heat to 400°F (205°C).
While oil for deep-frying is heating, heat 1 tablespoon oil in medium saucepan over medium heat 1 minute.
Add chicken broth, 4 cups water and salt.
Bring to a boil.
Add bamboo shoots, carrot, mushrooms and peas.
Cook 2 to 3 minutes.
Add chicken and shrimp.
Cook 2 minutes.
Stir in white pepper and sesame oil.
Test oil for deep-frying by dropping in a small piece of crisp rice.
The oil is hot enough if rice puffs out in 3 seconds.
Carefully lower rice squares in hot oil and deep-fry over high heat until rice puffs out and turns golden.
Quickly remove rice squares from oil with a slotted spoon, draining well over wok.
Place in a tureen or large bowl.
At the table, pour hot soup over hot rice squares.
The rice will sizzle and pop.
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