Sizzling Rice Soup
Experience the perfect balance of crispy and comforting with this Sizzling Rice Soup! A delightful blend of tender vegetables, savory broth, and golden, crackling rice, this dish is a feast for the senses.
Equipment
- Deep Fryer or Large Pot
- Baking Sheet
- Slotted spoon
Ingredients
Soup Base
- 6 cups chicken broth or seafood/vegetable broth alternative
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp soy sauce
- 1/4 tsp white pepper
Proteins
- 1 cup chicken sliced into thin strips
- 1/2 cup shrimp peeled and deveined
- 1/4 cup ham diced
Vegetables
- 1 cup bok choy chopped
- 1/2 cup carrots sliced into rounds
- 1/2 cup mushrooms sliced
- 1/2 cup snow peas trimmed
Crispy Rice
- 2 cups cooked white rice dried and deep-fried
- 1 cup vegetable oil for frying
Instructions
- Prepare the broth by heating a pot over medium heat. Add sesame oil, then sauté garlic and ginger for 1-2 minutes until fragrant.
- Pour in the broth, soy sauce, and white pepper. Simmer for 15-20 minutes to develop flavor.
- Add chicken and cook for 5 minutes until tender. Add shrimp in the last 3 minutes of cooking.
- Add vegetables and let them cook for about 5 minutes until slightly tender yet crisp.
- For crispy rice, spread cooked rice on a baking sheet and bake at 250°F (120°C) for 1 hour until completely dry.
- Heat vegetable oil in a deep fryer or pot to 375°F (190°C). Fry dried rice pieces until golden and crispy. Drain on paper towels.
- Ladle hot soup into bowls. Just before serving, drop the crispy rice into the soup to create the signature sizzle.
Notes
To achieve the best crunch, make sure your rice is fully dried before frying. Store extra crispy rice in an airtight container to keep it crunchy.