Sizzling Rice Soup Recipe

Name: Sizzling Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large dried black mushrooms, stems removed; 1 medium boneless skinless chicken breast (about 6 ounces); 1 1/4 inches fresh ginger, peeled; 1/4 cup barbecued pork or 1/4 cup cooked ham; 4 ounces shrimp; 1/4 cup canned bamboo shoot; 1/4 cup canned water chestnut; 5 cups chicken stock or 5 cups chicken broth; 1 cup reserved mushroom liquid; 1 tablespoon dark soy sauce; 1 1/2 teaspoons rice wine or 1 1/2 teaspoons dry sherry; salt and pepper; 3 -5 drops sesame oil; crispy rice (see directions for recipe); vegetable oil, for deep-frying

Servings: persons

4 large dried black mushrooms, stems removed
1 medium boneless skinless chicken breast (about 6 ounces)
1 1/4 inches fresh ginger, peeled
1/4 cup barbecued pork or 1/4 cup cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoot
1/4 cup canned water chestnut
5 cups chicken stock or 5 cups chicken broth
1 cup reserved mushroom liquid
1 tablespoon dark soy sauce
1 1/2 teaspoons rice wine or 1 1/2 teaspoons dry sherry
salt and pepper
3 -5 drops sesame oil
crispy rice (see directions for recipe)
vegetable oil, for deep-frying

1
Soak mushrooms in hot water for about 20 minutes.
2
Strain the liquid and reserve 1 cup for the soup.
3
Cut mushrooms into quarters.
4
Cut the water chestnuts and bamboo shoots into thin slices.
5
Bring a pot of water to boil.
6
Add the chicken and ginger and briefly blanch the chicken, just until it changes color.
7
Drain and cut the chicken into thin slices.
8
Bring the chicken stock or broth and the reserved mushroom liquid to a boil.
9
Add the chicken and pork, shrimp and the vegetables.
10
Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper.
11
Drizzle with the sesame oil.
12
Bring back to a boil and then let simmer for a few more minutes.
13
Place the soup in a large serving bowl and keep warm.
14
Heat wok and add oil for deep-frying.
15
When oil is ready, add the Crispy Rice.
16
Deep-fry until it puffs and turns brown, then drain on paper towels.
17
Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

1324

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large dried black mushrooms, stems removed, 1 medium boneless skinless chicken breast (about 6 ounces), 1 1/4 inches fresh ginger, peeled, 1/4 cup barbecued pork or 1/4 cup cooked ham, and more.

Yes, Sizzling Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sizzling Rice Soup

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