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Sizzling Rice Soup Recipe
|Long grain white rice||1 Cup (16 tbs), washed|
|Water||1 1⁄2 Cup (24 tbs)|
|Chinese chicken||8 Cup (128 tbs)|
|Broth||1 Cup (16 tbs)|
|Sliced canned button mushrooms||1 Cup (16 tbs)|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Bamboo shoots||1⁄2 Cup (8 tbs), sliced|
|Chicken breast||1 , skinned, boned and cut in julienne|
|Shredded lettuce/Chinese cabbage||2 Cup (32 tbs)|
|Corn oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 3540 Calories from Fat 865
% Daily Value*
Total Fat 96 g147.9%
Saturated Fat 10.5 g52.4%
Trans Fat 0.2 g
Cholesterol 99.8 mg
Sodium 7052 mg293.8%
Total Carbohydrates 464 g154.8%
Dietary Fiber 55.9 g223.6%
Sugars 55.9 g
Protein 200 g399.1%
Vitamin A 711.8% Vitamin C 155%
Calcium 25.2% Iron 41.5%
*Based on a 2000 Calorie diet
Bring to boil, uncovered, over high heat, lower heat slightly and boil until water evaporates.
Cover with a tight lid, reduce heat to its lowest and cook 1-1/2 hours, or until the crust that has formed can be removed easily from pan.
Refrigerate 1 hour or more and then break into bite-size pieces.
Bring stock to boil, add mushrooms, water chestnuts, bamboo shoots and chicken.
Cook 10 minutes, add lettuce and bring back to boil.
Cook 1 minute.
While soup is cooking, deep-fry rice pieces in corn oil until golden.
Drain on paper toweling and keep hot in a casserole in a 375° oven.
The timing is important both the fried rice and the soup should be very hot.
Bring the casserole to the table and let your guests watch you pour the soup over it and enjoy the sizzle.
Also the taste!