Sizzling RIce Soup - Master Cookbook Recipe # 632
This Sizzling Rice Soup is a classic, comforting dish that brings a touch of restaurant-style flair to your kitchen. With a savory broth infused with ginger and smoky black mushrooms, it features a wonderful variety of proteins,chicken, pork, and shrimp,for a truly satisfying meal. The addition of crispy noodles and sticky rice provides that signature texture that makes every bite exciting.
This is recipe #632 in Tammy’s Master Cookbook.
Ingredients
- 1/2 lb Medium shrimp (deveined, heads and tails removed)
- 1 Chicken breast, sliced very thin
- 1 Trimmed pork chop, sliced very thin
- 4 cups Chicken broth
- 2 Smoked dried black mushrooms (soaked ahead and chopped thin)
- 2 tsp Ginger, grated
- 3 Green onions, diced
- 1 tsp Salt
- 1/3 tsp Black pepper
- To serve: Chinese crispy noodles & prepared sticky rice
Instructions
- Prepare the Broth: In a large stockpot, combine the chicken broth, pre-soaked and chopped mushrooms, grated ginger, diced green onions, salt, and black pepper. Bring the mixture to a rolling boil.
- Cook the Meats: Add the thinly sliced chicken and pork to the boiling broth. Using a timer, boil for exactly 1 minute.
- Add Shrimp & Rice: Ensure the broth has returned to a boil, then add the shrimp and your prepared sticky rice. Boil for just 1 more minute until the shrimp are perfectly cooked.
- Serve: Ladle the hot soup into bowls and top immediately with Chinese crispy noodles for that essential crunch.
Notes
Tammy’s Tips
Don't forget to soak your dried black mushrooms ahead of time so they are tender and smoky for the soup! You can usually find these, along with the Chinese crispy noodles, in the international section of your local grocery store. For the best "sizzling" experience, make sure your broth is piping hot when it hits the bowl,it’s a simple soup that relies on quick cooking to keep the meats tender and the flavors bright!