Sizzling Rice Soup
Here’s a soup that sings for its supper. It’s always a treat to watch the “oohs” and “aahs” when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.
|
|
Sizzling Rice Soup
Here’s a soup that sings for its supper. It’s always a treat to watch the “oohs” and “aahs” when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.
|
| Servings |
| 6 |
|
|
Ingredients
Main Ingredients
- 1/2pound chicken (boneless and skinless)
Marinade
- 1tablespoon Chinese rice wine or dry sherry
- 1teaspoon cornstarch
Other Ingredients
- 4 dried black mushrooms
- 6cups chicken broth
- 1/4cup canned straw mushroomsdrained
- 1/2cup bamboo shootssliced
- 1/2cup carrotsliced
- 1/2cup zucchinisliced
- 1/2cup frozen peasthawed
- 3tablespoons Chinese rice wine or dry sherry
- 1/2teaspoon salt
- 1/4teaspoon white pepper
- cooking oilfor deep-frying
- 8inches pieces rice crustseach about 2 inches square
Instructions
- Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
- Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
- Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
- In a wok, heat oil for deep-frying to 375’F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
- To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.
Recipe Notes
Recipe from Martin Yan’s Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.