Chinese Sizzling Rice Soup

Chinese Sizzling Rice Soup
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    6 People
  • VIEWS
    85

Experience the delightful contrast of textures in this classic Chinese soup. Crispy, golden rice puffs dance in a savory broth, mingling with succulent shrimp, tender chicken, and an array of vibrant vegetables. A truly satisfying and flavorful culinary adventure!

Ingridients

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Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    60 mg
  • Fiber
    1 g
  • Protein
    11 g
  • Saturated Fat
    3 g
  • Sodium
    641 mg
  • Sugar
    1 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a medium bowl, combine the shrimp, chicken, egg, and 2 tablespoons of cornstarch. Mix well to ensure the seafood and poultry are evenly coated. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Heat 3 cups of vegetable oil in a wok or large, deep skillet over high heat until it reaches 350°F (175°C). Carefully add the shrimp and chicken mixture and stir-fry for about 30 seconds to 1 minute, or until the shrimp turns pink and the chicken is no longer raw. Remove from the wok using a slotted spoon and drain on a paper towel-lined plate. (5 minutes)

Image Step 03
03 Step

Recipe View 15 mins In a large pot or Dutch oven, combine the chicken broth, mushrooms, water chestnuts, bamboo shoots, and green beans. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Season with salt and sherry. Return to a gentle simmer. (15 minutes)

Image Step 04
04 Step

Recipe View 5 mins While the soup simmers, heat the remaining 1 cup of vegetable oil in a separate wok or deep skillet over high heat until it reaches 375°F (190°C). Add the uncooked rice in a single layer and fry for 1-2 minutes, or until the rice puffs up and turns golden brown, stirring constantly to prevent burning. Remove the fried rice from the wok using a slotted spoon and drain on a separate paper towel-lined plate. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins To serve, ladle the hot soup into bowls and top generously with the crispy fried rice. The rice will sizzle upon contact with the soup, creating a delightful sensory experience. Serve immediately and enjoy! (2 minutes)

For an extra layer of flavor, consider adding a splash of sesame oil to the soup just before serving.
Feel free to customize the vegetables in this soup to your liking. Carrots, peas, or corn would all be delicious additions.
If you prefer a thicker soup, you can whisk the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup during the last few minutes of cooking to thicken it to your desired consistency.
Be careful when frying the rice, as it can burn quickly. Keep a close eye on it and stir constantly.

Larue Hane

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 28 Ratings)
Total Reviews: (4)
  • Axel Yundt

    My kids loved this soup! It's a great way to get them to eat their vegetables.

  • Letitia Hammesmedhurst

    This soup is amazing! The crispy rice adds such a fun texture.

  • Jaren Heller

    The instructions were easy to follow, and the soup turned out perfectly. I will definitely be making this again!

  • Everett Konopelski

    I added a little ginger and garlic to the broth for extra flavor, and it was delicious!

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