Sizzling Rice Soup

Crispy Rice is a separate recipe. (follows)

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 cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoots
1/4 cup canned water chestnuts
5 cups chicken stock or chicken broth
1 cup reserved mushroom liquid
1 tablespoon dark soy sauce
1 1/2 teaspoons rice wine or dry sherry
salt and pepper
3-5 drops sesame oil
crispy rice (see directions for recipe)
vegetable oil, for deep-frying


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 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, add 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.

Crispy Rice for Sizzling Rice Soup
To go with sizzling rice soup recipe...

1 cup whole long-grain rice, rinsed
1 1/2 cups water

Combine rice and water in a large pot.
Bring to a boil, reduce heat and cover.
Simmer for 30 minutes.
Remove from heat and allow to cool.
Preheat oven to 300 F.
Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
Bake rice for 50-55 minutes until dry.
Cool rice and cut into 2" squares.
Store in a canister until needed, but do not freeze.


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