Ingredients
-
1
-
1
-
1
-
3
-
3
-
1
-
6
-
2
-
1/2
-
1
-
-
-
-
-
Directions
Sizzling Rice Soup Honolulu, This recipe is posted by request for soups for a Hawaiian-themed dinner party I thought this sounded interesting, and the ingredients are easy to find (many may already be on-hand) Hot deep-fried rice balls are added to a simple chicken soup; the recipe (a Chinese soup by way of Honolulu, Hawaii) is originally from The Complete Book of Soups and Stews and was found on the Epicurean Online site I haven’t personally tried it, but it sure sounds like the type of off-the-wall thing I’d attempt in the future ;o) Last note: start the rice a day ahead unless you’re using microwave directions , This rating is for the soup only, as I didn’t prepare the rice recommended and instead used Crispy Rice for Sizzling Rice Soup (recipe #112338) However, the soup was fantastic The flavors were simple and it was an easy addition to out Asian-themed meal on a very cold day used spinach in the soup and forgot to add the sesame oil, but everyone cleaned their bowls and some even had seconds , This recipe is posted by request for soups for a Hawaiian-themed dinner party I thought this sounded interesting, and the ingredients are easy to find (many may already be on-hand) Hot deep-fried rice balls are added to a simple chicken soup; the recipe (a Chinese soup by way of Honolulu, Hawaii) is originally from The Complete Book of Soups and Stews and was found on the Epicurean Online site I haven’t personally tried it, but it sure sounds like the type of off-the-wall thing I’d attempt in the future ;o) Last note: start the rice a day ahead unless you’re using microwave directions
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Steps
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1
Done
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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. |
|
2
Done
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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. |
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3
Done
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the Crusty Rice Around the Sides and Bottom Will Stick to the Pan and Will Be Used in the Soup. |
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4
Done
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Take Off the Top Layer of Soft Rice and Reserve For Another Use. |
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5
Done
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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. |
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6
Done
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the Soup: Toss the Strips of Chicken Breast With 1 Tablespoons of the Cornstarch and Set Aside. |
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7
Done
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in a Small Container Combine Remaining 2 Tablespoons Cornstarch With Water and Soy Sauce. |
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8
Done
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Heat Chicken Stock Just to Boiling Then Stir in Soy Mixture and Chicken and Simmer For 5 Minutes. |
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9
Done
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Add the Shredded Greens, Onions and Sesame Oil, If Desired. |
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10
Done
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Keep the Soup Hot (but not Boiling) While Frying Rice. |
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11
Done
|
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. |
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12
Done
|
Lift Rice Out of the Oil With a Slotted Spoon. |
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13
Done
|
Drain the Rice on Paper Towels and Place in Heated Tureen or Bowls, Pour in the Soup and Serve at Once. |
|
14
Done
|
or, Hot Fried Rice Balls Can Be Dropped Into Individual Servings of Hot Soup, Creating A"sizzling" Sound. |
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15
Done
|
Additional Fried Rice May Be Passed During the Course. |
