Sizzling Rice Soup

Sizzling Rice Soup

Time: 1 hrs

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

Directions

  • 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.
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