SIZZLING RICE SOUP RECIPE

Posted On December 2, 2019

One of our favorites, sizzling rice soup, is a Chinese specialty made up of light broth, chicken, pork, and/or shrimp, and vegetables. Once the soup has been cooked, deep-fried rice squares are placed in each bowl of soup, which makes the rice squares sizzle and pop. For an amazing extra flavor and aroma, we also add shaoxing rice wine. The soup is fairly simple and quick to make, yet it tastes amazing. Follow the directions below or watch our video (also embedded below), which also shows detailed images of the ingredients used in our recipe.

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INGREDIENTS: 

• 1 gallon of filtered water (we use ZeroWater) 
• 1 32 oz chicken stock  
• 4 Tbs Lee Kum Kee Premium Boullion Powder with Chicken (be sure to use the Premium Boullion instead of regular, as the regular one has lots of MSG in it) (available in Asian markets)
• 1 pack (12 oz) of sliced white mushrooms 
• ½ pack (8 oz) of crinkle-cut carrots (you can use carrot sticks, but chop them into cubes) 
• Approx. ½ lbs of chicken breast or tenderloins 
• Approx. ½ lbs of uncooked white or tiger large or jumbo shrimp 
• 1 egg white (beaten) 
• 2 pinches of Umami seasoning (we use this Trader Joe’s Umami seasoning)
• 1 pinch of Himalayan pink salt or sea salt
• 3 tbs of shaoxing rice wine (we use this one)
• 1 can of diced water chestnuts 
• 2 cans of sliced water chestnuts  
• 1 can of bamboo shoots 
• 1 7 oz pack of sizzling rice cakes 

DIRECTIONS: 

• Clean and cut/shave into thin strips chicken breast or tenderloins, put in a mixing bowl 
• Add 1 pinch of Umami seasoning 
• Add 1 pinch of Himalayan pink salt or sea salt 
• Add 1 tbs of shaoxing  rice wine 
• Beat 1 egg white and add to the chicken mixture  
• Set aside the above chicken mixture to marinate while you continue with the below 
• Prepare the shrimp by cleaning it (peel, devein, and wash as needed) 
• Optional: once clean, slightly cut each shrimp along the back to open it up a bit (just so it can cook faster, improve texture, and absorb more marinade)  
• Put the shrimp in a bowl, and add 1 pinch of Umami seasoning
• Add 1 tbs of shaoxing rice wine 
• Take out of cans and drain on paper towel 1 can of diced water chestnuts, 2 cans of sliced water chestnuts, and 1 can of bamboo shoots 
• Pre-wash the sliced mushrooms and set aside 
• Pre-wash the carrots (and/or chop carrots sticks) and set aside 
• Pour the filtered water, stock chicken, and bouillon into a 2 gallon (8 quarts) pot. Bring to a boil on medium high heat 
• Add carrots (pour them slowly over a ladle to avoid splashing of boiling water) and continue cooking on medium high until the carrots are tender (approx. 15 mins) 
• Add the last 1 tbs of shaoxing rice wine 
• Add 1 can of diced water chestnuts, 2 cans of sliced water chestnuts, and 1 can of bamboo shoots 
• Add any broken pieces of rice cakes from the pack to flavor the broth 
• Let cook for 5 mins 
• Add mushrooms and let cook for 5 minutes  
• Add shrimp 
• Add chicken 
• Continue boiling on medium-high heat until the shrimp and chicken are fully cooked (approx. 2-3 mins) 
• Turn off the burner 
• Serve immediately in bowls 
• Top with sizzling rice cakes