Chinese Sizzling Rice Soup with Chicken and Shrimp

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Chinese Sizzling Rice Soup with Chicken and Shrimp

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If you have ever had sizzling rice soup in a Chinese restaurant, you will probably remember how surprised and delighted you were when the waiter dropped the deep-fried rice crust into the hot soup and it sizzled.

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Now you can bring that same experience to your guests in your home. It is not difficult, but you will have to make the rice crusts a day ahead of time. The good thing about it is that you can make more than you need and freeze the rest for another time.

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The soup itself, is made with chicken broth, cut up chicken breast, fresh shrimp, baby corn, frozen peas, straw mushrooms, scallions and sesame seed oil.

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Rice Crust Ingredients:

2 Cups of Long Grain White Rice

2 ½ Cups of Cold water

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Preparation:

1. Place the rice in a heavy 3-quart pan with a cover and run cold water over it until the water runs clear.
2. Drain off as much water as possible and then add 2 ½ cups of cold water.
3. Bring the mixture to a light boil and cook over medium heat until "rice eyes" form.
4. Put the lid on and continue cooking over medium heat for 10 minutes.
5. Turn the heat to low and cook an additional 15 minutes. Do not open the lid during this entire time even if you hear a little crackling noise from the rice.
6. Turn the heat off and gently remove the softer rice leaving a crust on the bottom of the pan.
7. Using a spatula, remove the remaining crust in big pieces and leave it dry out overnight on a tray.
8. Break the crust into half-dollar sized pieces to form one cup and freeze the rest in a plastic bag

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Chicken and Shrimp Soup

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Soup Ingredients:

3 Cans of Chicken Broth

¼ Teaspoon Sugar

½ Teaspoon Salt

1 Tablespoon Cornstarch mixed with 2 Tablespoons Cold Water

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Chicken Mixture:

½ Boneless, Skinless Chicken Breast cut into matchstick strips

½ Egg White

1 Teaspoon Cornstarch

1/8 Teaspoon Salt (optional)

Mix in a bowl and refrigerate before use.

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Shrimp Mixture:

6 Oz. Fresh shrimp (cleaned and cut into peanut sized pieces)

½ Teaspoon Dry White Wine

1 Teaspoon Cornstarch

1/8 Teaspoon Salt (optional)

Mix in a bowl and refrigerate before use.

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Other Ingredients:

½ Cup Baby Corn (cut crosswise into ¼ inch thick rounds)

½ Cup frozen green Peas

½ Cup Canned Straw Mushrooms

2 Scallions (cut into pea sized pieces including the green part)

1 Teaspoon Sesame Seed Oil

1 Cup of Rice Crusts (about the size of half dollars

2 Cups of Oil

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Cooking Instructions:

1. Bring the broth to a gentle boil and stir in the cornstarch mixture.
2. Add the chicken shrimp mixtures and stir to separate the pieces.
3. Then add the corn, peas and mushrooms and continue cooking on low heat while you finish the rice crusts.
4. Place the scallions and sesame seed oil in a large soup bowl or tureen.
5. Heat the oil for deep-frying and drop a small piece of rice crust into the oil. It should pop and float to the top.
6. Deep-fry the rest of the rice-crust pieces until golden brown. Remove the price with a slotted spoon to a small bowl.
7. Quickly pour the hot soup into the tureen at the table and immediately immerse the rice crusts. You should hear a distinct sizzling sound.

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