Sizzling Rice Soup


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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
Ingredients
Main Ingredients
Marinade
Other Ingredients
Servings
Ingredients
Main Ingredients
Marinade
Other Ingredients
Instructions
  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 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.
  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.
Recipe Notes

Recipe from Martin Yan's Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.

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