Sizzling Rice Soup

Sizzling Rice Soup

Crispy fried rice crackers hit hot savory broth tableside for a dramatic, crackling finish.

Total 9 hr Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free

Allergens

Shellfish, Soy, Sesame, Wheat

This Chinese-American restaurant classic pairs a light, savory chicken and shrimp broth with crunchy deep-fried rice crusts that sizzle and pop when added at the table. Toasted rice crackers are made ahead by baking and frying leftover rice, then dropped into the hot soup just before serving for a textural contrast that softens as you eat. It makes a lively starter for a multi-course dinner or a comforting light meal on its own.

Ingredients

  • 2 cups cooked short-grain white rice, cooled
  • 2 cups vegetable oil, for frying
  • 6 cups chicken stock
  • 4 ounces boneless skinless chicken breast, thinly sliced
  • 4 ounces medium shrimp, peeled and deveined
  • 4 ounces medium firm tofu, cubed
  • 1/2 cup sliced button mushrooms
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup snow peas, trimmed
  • 1/2 cup carrot, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame oil

Method

  1. Press cooked rice into a thin, even layer (about 1/4 inch thick) on a parchment-lined baking sheet, packing it firmly.

  2. Bake the rice layer at 300°F until completely dry and firm, about 45 minutes, then let cool fully on the sheet.

  3. Break the dried rice sheet into 2-inch irregular pieces and let sit uncovered at room temperature for at least 8 hours or overnight to fully harden.

  4. Heat vegetable oil in a wok or deep saucepan to 375°F. Fry the dried rice pieces in small batches until puffed, crisp, and golden, about 30 seconds per batch.

  5. Transfer fried rice crackers to a paper towel-lined plate to drain; set aside until ready to serve.

  6. In a 6-quart saucepan, bring chicken stock to a simmer over medium-high heat.

  7. Add sliced chicken, shrimp, tofu, mushrooms, bamboo shoots, carrot, and snow peas to the simmering stock.

  8. Simmer until the chicken and shrimp are cooked through and the vegetables are tender-crisp, about 5 minutes.

  9. Stir in soy sauce, rice wine, white pepper, and salt.

  10. Whisk cornstarch and water together in a small bowl, then stir into the simmering soup. Cook until slightly thickened, about 1 minute.

  11. Remove soup from heat and stir in sesame oil and green onions.

  12. Ladle hot soup into a serving bowl and bring the fried rice crackers to the table separately. Add the crackers to the soup just before eating so they sizzle on contact.

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    Sizzling Rice Soup

    This Chinese-American restaurant classic pairs a light, savory chicken and shrimp broth with crunchy deep-fried rice crusts that sizzle and pop when added at the table. Toasted rice crackers are made ahead by baking and frying leftover rice, then dropped into the hot soup just before serving for a textural contrast that softens as you eat. It makes a lively starter for a multi-course dinner or a comforting light meal on its own.

    9 hr 4 servings 410 cal

    Ingredients

    • 2 cups cooked short-grain white rice, cooled
    • 2 cups vegetable oil, for frying
    • 6 cups chicken stock
    • 4 ounces boneless skinless chicken breast, thinly sliced
    • 4 ounces medium shrimp, peeled and deveined
    • 4 ounces medium firm tofu, cubed
    • 1/2 cup sliced button mushrooms
    • 1/2 cup sliced bamboo shoots
    • 1/2 cup snow peas, trimmed
    • 1/2 cup carrot, thinly sliced
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine
    • 1/2 teaspoon white pepper
    • 1 teaspoon salt
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 2 green onions, thinly sliced
    • 1 teaspoon sesame oil

    Method

    1. 1

      Press cooked rice into a thin, even layer (about 1/4 inch thick) on a parchment-lined baking sheet, packing it firmly.

    2. 2

      Bake the rice layer at 300°F until completely dry and firm, about 45 minutes, then let cool fully on the sheet.

    3. 3

      Break the dried rice sheet into 2-inch irregular pieces and let sit uncovered at room temperature for at least 8 hours or overnight to fully harden.

    4. 4

      Heat vegetable oil in a wok or deep saucepan to 375°F. Fry the dried rice pieces in small batches until puffed, crisp, and golden, about 30 seconds per batch.

    5. 5

      Transfer fried rice crackers to a paper towel-lined plate to drain; set aside until ready to serve.

    6. 6

      In a 6-quart saucepan, bring chicken stock to a simmer over medium-high heat.

    7. 7

      Add sliced chicken, shrimp, tofu, mushrooms, bamboo shoots, carrot, and snow peas to the simmering stock.

    8. 8

      Simmer until the chicken and shrimp are cooked through and the vegetables are tender-crisp, about 5 minutes.

    9. 9

      Stir in soy sauce, rice wine, white pepper, and salt.

    10. 10

      Whisk cornstarch and water together in a small bowl, then stir into the simmering soup. Cook until slightly thickened, about 1 minute.

    11. 11

      Remove soup from heat and stir in sesame oil and green onions.

    12. 12

      Ladle hot soup into a serving bowl and bring the fried rice crackers to the table separately. Add the crackers to the soup just before eating so they sizzle on contact.