Sizzling Rice Soup

  • images/sizzling_rice_soup_cj.jpg

Makes 6-8 servings

Here's a soup that sings for its supper. It's always a treat to watch the "oohsÓ and "aahsÓ when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

  • 1/2 pound boneless, skinless chicken


  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon cornstarch

  • 4 dried black mushrooms
  • 6 cups chicken broth
  • 1/4 cup canned straw mushrooms, drained
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup sliced carrot
  • 1/2 cup sliced zucchini
  • 1/2 cup frozen peas, thawed
  • 3 tablespoons Chinese rice wine or dry sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Cooking oil for deep-frying
  • 8 pieces rice crusts, each about 2 inches square


  1. 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.
  2. Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
  3. 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.
  4. In a wok, heat oil for deep-frying to 375ûF. 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.
  5. 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.