Sizzling Rice Soup
Duckie Ž
(A restaurant specialty, sizzling rice soup makes crackling sounds
when crisp rice is added to the hot broth.)
Serves 6
Ingredients:
4 large dried black mushrooms, stems removed
1 medium (about 6 ounces) boneless, skinless chicken breast
1 slice ginger
1/4 cup barbequed pork (or cooked ham)
4 ounces shrimp
1/4 cup canned bamboo shoots
1/4 cup canned water chestnuts
5 cups chicken stock or broth
1 cup reserved mushroom soaking liquid
1 TB dark soy sauce
1 1/2 tsp Chinese rice wine or dry sherry
Salt and pepper to taste
A few drops sesame oil
Crispy Rice (See Below)
Oil for deep-frying
Directions:
Soak mushrooms in hot water for about 20 minutes. Strain the liquid
and reserve 1 cup for the soup. Cut mushrooms into quarters. Cut the
water chestnuts and bamboo shoots into thin slices.
Bring a pot of water to boil. Add the chicken and slice ginger and
briefly blanch the chicken, just until it changes color. Drain and cut
the chicken into thin slices.
Bring the chicken stock or broth and the reserved mushroom liquid to
a boil. Add the chicken and pork, shrimp and the vegetables. Let
simmer
for a few minutes, then add the soy sauce, sherry, and the salt and
pepper. Drizzle with the sesame oil. Bring back to a boil and then let
simmer for a few more minutes. Place the soup in a large serving bowl
and keep warm.
Heat wok and add oil for deep-frying. When oil is ready, prepare the
Crispy Rice. Deep-fry until it puffs and turns brown, then drain on
paper towels.
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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To Make Crispy Rice:
Preparation Time: 1 1/2 hours
Yield: 8 - 10 squares
Directions:
1. Rinse 1 cup of long or medium grain rice.
2. In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice)
to the rice and bring to a boil.
3. Cover and simmer on low heat for 30 minutes. Remove from burner and
allow to cool.
4. While rice is cooling, preheat oven to 300 degrees Fahrenheit.
5. Place the rice on a baking sheet, making sure that it is about, but
no more than, 1/4-inch thick.
6. Bake the rice for 50 - 55 minutes, until it is dry.
7. Cool and cut into 2-inch squares.
8. Store in a canister until needed. Do not freeze.