Chinese Sizzling Rice Soup Recipe
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Description
Chinese Sizzling Rice Soup is a classic Chinese soup that is made with a variety of ingredients, including chicken broth, shiitake mushrooms, bamboo shoots, water chestnuts, and of course, sizzling rice. This soup is served in a sizzling hot bowl, which causes the rice to pop and sizzle, creating a unique texture and flavor.Prep Time
The prep time for Chinese Sizzling Rice Soup is approximately 20 minutes.Cook Time
The cook time for Chinese Sizzling Rice Soup is approximately 30 minutes.Ingredients
- 1 cup uncooked white rice
- 4 cups chicken broth
- 1 cup sliced shiitake mushrooms
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/4 cup vegetable oil
- 1/4 cup cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Equipment
- Large pot or Dutch oven
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Slotted spoon
- Whisk
Method
- Cook the rice according to package instructions and set it aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the onions, carrots, and celery to the pot and sauté for 3-4 minutes or until the vegetables start to soften.
- Add the chicken broth, shiitake mushrooms, bamboo shoots, and water chestnuts to the pot and bring the mixture to a boil.
- Reduce the heat to low and simmer the soup for 10-15 minutes or until the vegetables are tender.
- In a small bowl, whisk together the cornstarch and 1/4 cup of water.
- Add the cornstarch mixture to the soup and stir well to combine.
- Add the cooked rice to the soup and stir well to combine.
- Add the soy sauce, sesame oil, salt, black pepper, and garlic powder to the soup and stir well to combine.
- Remove the soup from the heat and let it sit for a few minutes to allow the rice to sizzle and pop.
- Serve the soup in bowls and enjoy!
Notes
This soup is best served immediately after cooking, as the rice will lose its sizzle if it sits in the soup for too long. You can also add cooked chicken or shrimp to the soup for added protein.Nutrition Info
This recipe makes 6 servings. Each serving contains approximately:- Calories: 248
- Total Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 1206mg
- Total Carbohydrate: 31g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 5g
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