Sizzling Rice Soup
Sizzling Rice Soup features a light broth with vegetables and chicken or shrimp, topped with toasty, crispy rice. The sizzling and crackling sounds of the piping hot rice, as it’s poured into the soup, are sure to impress your guests. Now you can make this Chinese restaurant favorite at home!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup cooked rice
- 4 cup chicken stock
- 1 carrot (sliced)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine ((optional))
- 1/2 tsp salt
- 1 dash ground white pepper
- 2 stalk baby bok choy (chopped into bite sized pieces)
- 8-10 shrimp (medium-sized)
- cooking oil for deep-frying the rice
Instructions
- 1
Preheat the oven to 300 degrees F.
- 2
Line a baking sheet with parchment paper, the spread the rice evenly on the baking sheet in a very thin layer using a fork.
- 3
Bake the rice for 20 minutes.
- 4
Allow the baked rice to cool, then pour into a bowl. Set aside
- 5
Bring 4 cups of chicken stock to a boil over medium-high heat. Add sliced carrot.
- 6
Add soy sauce, sesame oil, Shaoxing wine (if using), white pepper, and salt to the soup.
- 7
Add bok choy to the soup.
- 8
Bring the soup to a boil again, then add the shrimp. Let the soup boil for a few seconds, turn off the heat and cover the pot.
- 9
Just before serving, heat cooking oil in a wok over medium-high heat.
- 10
When the oil is hot (see instructions in the recipe post on how to test this), pour a small batch of rice into the wok.
- 11
Deep-fry the rice in 2 - 3 batches until slightly golden brown. Use a stainless steel soup skimmer to scoop up the rice from the oil.
- 12
Immediately pour the crispy rice into the soup for that sizzling effect.
- 13
Enjoy!