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.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Soup

Cuisine: Chinese

Calories: 250

Ingredients Equipment Method Notes

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

Equipment

Large pot
Deep skillet or wok
Slotted spoon
Ladle

Method

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.