Sizzling Rice Soup Recipe
Are you looking for a food lovers delight Sizzling Rice Soup recipe? Stock up on more and more Rice as you will want to make this Sizzling Rice Soup time and again. The Chinese Sizzling Rice Soup will make an absolutely delicious Appetizer for you. My friends tried this Sizzling Rice Soup the other day and they simply adored it. Do I need to say more?
Ingredients
1 cup well-washed long-grain white rice
1-1/2 cups water
8 cups Basic Chinese Chicken
Broth
1 cup sliced canned button mushrooms
1/4 cup sliced water chestnuts
1/2 cup diagonally sliced bamboo shoots
1 chicken breast, skinned, boned and cut in julienne
2 cups shredded lettuce or Chinese cabbage
Corn oil for deep-frying
Directions
Combine rice and water in heavy frying pan and let stand at least 1 hour.
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!
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!
