Sizzling Rice Soup
Sizzling Rice Soup is a delightful Chinese dish that brings a sensory experience to your table. The crispy rice, sizzling when it hits the hot broth, creates a symphony of flavors and textures. Perfect as an appetizer or a light meal, this soup combines savory broth, tender proteins, and fresh vegetables.
Equipment
- Large pot
- Deep skillet or wok
- Slotted spoon
- Ladle
Ingredients
- For the Broth:
- 6 cups chicken or vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1- inch piece of ginger sliced
- 2 garlic cloves minced
- For the Crispy Rice:
- 2 cups cooked jasmine rice chilled
- Vegetable oil for frying
- For the Soup:
- 1 cup cooked chicken breast shredded (or shrimp, tofu)
- 1/2 cup sliced carrots
- 1/2 cup peas
- 1/2 cup sliced mushrooms
- 1/2 cup chopped green onions
Instructions
Prepare the Broth:
- In a large pot, combine chicken or vegetable stock, soy sauce, rice vinegar, sesame oil, ginger, and garlic.
- Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Make the Crispy Rice:
- Heat 1 inch of vegetable oil in a deep skillet or wok over medium-high heat.
- Spread the chilled rice into a thin layer and fry in batches until golden and crispy.
- Remove the crispy rice and drain on paper towels.
Cook the Vegetables and Protein:
- Add the carrots, peas, and mushrooms to the simmering broth. Cook for 5-7 minutes or until tender.
- Stir in the cooked chicken or shrimp and heat through.
Assemble the Soup:
- Ladle the hot soup into bowls.
- Just before serving, add a handful of crispy rice to each bowl to create the signature sizzle.
Notes
Use leftover rice for best results when frying.
For extra flavor, add a splash of fish sauce or oyster sauce to the broth.
Adjust the soy sauce quantity based on your salt preference.
For extra flavor, add a splash of fish sauce or oyster sauce to the broth.
Adjust the soy sauce quantity based on your salt preference.