Sizzling Rice Soup

Have you ever been out to eat at a chinese cafeteria when person at the next table orders sizzling rice soup. When the soup comes out there is a big demonstration of the pouring of the soup and toss in the rice cakes. You then here that familiar sizzle and everybody begins to eat. Now you can originate this magic at home with your own homemade sizzling rice soup.

Sizzling Rice Soup

Rice

3 Cups Chicken Broth

Sizzling Rice Soup

4 Dried Shitake Mushrooms, soaked and sliced thin (1/2 cup or 1 large Portobello can be used instead of dried mushrooms)

½ Cup Chicken Breast, cooked and thinly sliced

¼ Cup Small puny Shrimp

1 Green Onion, julianned into 1 inch strips

½ Cup icy Peas, thawed

1 Tbs Soy Sauce

1 Tbs Sugar

3 Tbs Cornstarch, mixed with ¼ Cup of water to make a paste

2 Tbs Rice Vinegar

2 1/2 Cups Sizzling Rice,* (rice crusts) these can be found in a Chinese food market.

Salt to taste

Bring the chicken broth and mushrooms to a boil, add the chicken, shrimp, green onion, and peas then return to a diplomatic boil.

Add the soy sauce and sugar. Mix in the cornstarch paste and stir gradually until slightly thickened. Stir in rice vinegar.

Serve the private bowls of boiling soup (it must be boiling for the rice to sizzle). Toss in the rice crusts at the table.

*This soup can be served without the rice. It will not have the same flair but it will still be delicious.

Sizzling Rice Soup

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