Crispy Rice For Sizzling Rice Soup Recipes

Steps:

• Soak mushrooms in hot water for about 20 minutes.
• Strain the liquid and reserve 1 cup for the soup.
• Cut mushrooms into quarters.
• Cut the water chestnuts and bamboo shoots into thin slices.
• Bring a pot of water to boil.
• Add the chicken and ginger and briefly blanch the chicken, just until it changes color.
• Drain and cut the chicken into thin slices.
• Bring the chicken stock or broth and the reserved mushroom liquid to a boil.
• Add the chicken and pork, shrimp and the vegetables.
• Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper.
• Drizzle with the sesame oil.
• Bring back to a boil and then let simmer for a few more minutes.
• Place the soup in a large serving bowl and keep warm.
• Heat wok and add oil for deep-frying.
• When oil is ready, add the Crispy Rice.
• Deep-fry until it puffs and turns brown, then drain on paper towels.
• Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

Steps:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

Steps:

• Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside. , In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

Steps:

• Combine rice and water in a large pot.
• Bring to a boil, reduce heat and cover.
• Simmer for 30 minutes.
• Remove from heat and allow to cool.
• Preheat oven to 300°F.
• Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
• Bake rice for 50-55 minutes until dry.
• Cool rice and cut into 2" squares.
• Store in a canister until needed, but do not freeze.

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

Steps:

• Rice: This step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or Dutch oven combine rice and water over high heat.
• Bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes WITHOUT removing lid.
• The crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
• Take off the top layer of soft rice and reserve for another use.
• Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low.
• The soup: Toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
• In a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
• Heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
• Add the shredded greens, onions and sesame oil, if desired.
• Keep the soup hot (but not boiling) while frying rice.
• Heat oil to 375 degrees F in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
• Lift rice out of the oil with a slotted spoon.
• Drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
• Or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
• Additional fried rice may be passed during the course.
• Any crispy rice left over is delicious used in salads or eaten out of hand.
• The preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
• It takes a little doing, but well worth the effort.

Steps:

• To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
• Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
• Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
• Add bok choy leaves and slurry and bring to boil. Set aside.
• Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
• Put another piece of parchment paper on top and roll with a rolling pin.
• Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
• Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
• Pour warmed soup over the edible bowl while it is still hot.
• Enjoy!