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Sizzling Rice Soup

This is a great tasting appetizer to compliment your Chinese meal. It is incredibly easy to make and will leave you feeling extremely satisfied.


Soup base

5 cups of chicken broth
1 cup of mushrooms, shitake or oyster, chopped
1 tsp. of ginger, fresh and grated
cup of bamboo shoots
chestnuts, water
1 cup of pork, fully cooked and shredded
1 tbsp. of soy sauce
1 tsp. of rice vinegar
Some crispy sizzling rice (recipe below)
tsp. of sesame oil

Sizzling rice

1 cup of rice, long grain
1 cup of chicken stock or water
2 tbsp. of peanut oil, can use other oil if you prefer
tsp. of salt


Preparation time: 70 minutes
Serves: 4


Make your crispy rice ahead of time to save you some time in the cooking process. To do this add your rice to a medium sized saucepan. Then add in your water or chicken stock and then your salt.

Bring your rice to a boil and then once it reaches a boil, reduce your heat to a simmer. Allow your rice to cook for about 30 minutes.

Next preheat your oven to 300 degrees while your rice is cooking.

Once your rice has finished cooking, take a greased baking sheet and spread your rice onto its greased surface. Place your baking sheet into your oven and allow your rice to dry out for about 1 hour.

To make your soup you will want to add your chicken stock to a large sized soup pot. Allow this to cook slowly while you increase the heat and until your broth begins to boil.

Next add in your fully cooked and shredded pork. Follow up by adding in your ginger, water chestnuts and bamboo shoots. Stir to evenly combine all of the ingredients.

Then reduce the heat and allow your dish to simmer for about 5 to 10 minutes. Once your vegetables and meat have simmered for a couple of minutes, add in your soy sauce, rice vinegar and sesame oil, making sure to stir well to incorporate all of the ingredients and flavours together.

Bring the temperature of your soup back up until it reaches a boil and then reduce the heat again to a simmer. Let your soup to sit for a couple of minutes as your finish up your rice.

Preheat a wok or small sized frying pan over medium heat with a touch of peanut or other oil. Once your oil is nice and hot, remove the rice from the oven and place into your hot pan.

Fry up your rice, making sure to toss it gently around until it begin to puff up and until it is deep gold in colour. Remove the rice from your pan and add to your soup.

Serve your soup while still piping hot.

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