All Recipes

Sizzling Rice Soup

Name: Sizzling Rice Soup
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Soup
Ingredients: RICE PREP; 1 1/2 cups cooked rice; 1/4 teaspoon kosher salt; 1 1/2 cups vegetable oil for frying; SOUP; 8 dried shiitake mushrooms; 4 ounces chicken breast thinly sliced; 4 teaspoons water; 3 teaspoons oyster sauce; 2 teaspoons cornstarch; 1/4 lb shrimp 21/25 size peeled, and deveined; 2 teaspoons vegetable oil; 3 cloves garlic minced; 1 carrot peeled and thinly sliced; 2 cups baby bok choy cut into 1-inch pieces; 4 ounces ham sliced into thin strips (See Note 1); 8 cups chicken stock; 1 teaspoon Shaoxing wine; 1/2 teaspoon sesame oil; 1 cup snow peas trimmed and cut in half; 1 teaspoon kosher salt; 1/4 teaspoon ground white pepper

Soup

porcije

50 mins

aktivno vrijeme

1 hour 20 minutes

ukupno vrijeme

Započni kuhanje

Sastojci

RICE PREP

1 1/2 cups cooked rice

1/4 teaspoon kosher salt

1 1/2 cups vegetable oil for frying

SOUP

8 dried shiitake mushrooms

4 ounces chicken breast thinly sliced

4 teaspoons water

3 teaspoons oyster sauce

2 teaspoons cornstarch

1/4 lb shrimp 21/25 size peeled, and deveined

2 teaspoons vegetable oil

3 cloves garlic minced

1 carrot peeled and thinly sliced

2 cups baby bok choy cut into 1-inch pieces

4 ounces ham sliced into thin strips (See Note 1)

8 cups chicken stock

1 teaspoon Shaoxing wine

1/2 teaspoon sesame oil

1 cup snow peas trimmed and cut in half

1 teaspoon kosher salt

1/4 teaspoon ground white pepper

Upute

PREPARE RICE

Spread the steamed rice evenly on a baking sheet in a thin layer. Sprinkle rice with salt and let sit overnight (See Note 2), uncovered, on the counter to dry. Alternatively, you can toast the steamed rice in a 325°F oven for 20 minutes or until dried completely.

Let the baked rice cool, then transfer to a bowl. Set aside.

SOUP PREP

In a bowl soak the dried shiitake mushrooms in 1 cup of hot water for 20 minutes. Be sure to keep them submerged, I place a small plate on top. Once rehydrated, squeeze the water from the mushrooms (reserve that and the mushroom soaking water), trim stems off and discard, and thinly slice caps. Set aside.

In a small bowl marinate the chicken in the water, oyster sauce and cornstarch. Set aside.

Bring 4 cups of water to a boil in your wok. Add the chicken and using a spatula, move the chicken in the water for 45 seconds to a minute, or until just cooked and opaque. Remove using a spider strainer or slotted spoon.

Add the shrimp and cook them for 45 seconds (until opaque). Be sure to not overcook. Remove from wok and set aside. Discard the water and clean the wok.

In meantime heat cooking oil in a medium saucepan to 350°F over medium-high heat.

Next, set clean wok over medium heat. Add vegetable oil and stir fry the garlic, carrots, and shiitake mushrooms for 2 minutes and carrots are slightly softened. Add the bok choy, ham and chicken, stir fry 1 minute.

Pour in the chicken stock, reserved mushroom soaking water, Shaoxing wine and sesame oil. Bring the soup to a simmer. Add the shrimp and and snow peas, stir for 1 more minute.

Season soup salt and white pepper, stirring through. Transfer the soup to a large serving bowl.

SERVING/FRY RICE

Just before serving, heat cooking oil in a medium saucepan to 350°F over medium-high heat.

When the oil is hot, add the rice in batches. Deep-fry the rice until puffy and slightly golden brown. Remove using a spider strainer or slotted spoon.

Immediately slide the crispy rice into the soup for that sizzling effect as the hot oil hits the soup.

Bilješke

I use either Canadian ham (pork loin) or Virginia ham from the market deli.

I prefer to bake the rice, but usually 1-2 days drying uncovered works.