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Sizzling Rice Soup #2 (Chicken)_2

Sizzling Rice Soup #2 (Chicken recipe image
This iconic Chinese-American soup delivers a satisfying crunch as the deep-fried rice puffs sizzle in the hot broth. The dish balances rich, savory chicken stock with tender julienned chicken breast and fresh greens. It is a comforting meal perfect for chilly evenings or when you crave something warm and textural. The contrast between the crispy rice and the smooth soup creates an unforgettable dining experience. Simple to prepare with pantry staples, this recipe brings restaurant-quality flavor to your home kitchen without the fuss. Enjoy it as a hearty starter or a light main course.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1069.5
Description
This iconic Chinese-American soup delivers a satisfying crunch as the deep-fried rice puffs sizzle in the hot broth. The dish balances rich, savory chicken stock with tender julienned chicken breast and fresh greens. It is a comforting meal perfect for chilly evenings or when you crave something warm and textural. The contrast between the crispy rice and the smooth soup creates an unforgettable dining experience. Simple to prepare with pantry staples, this recipe brings restaurant-quality flavor to your home kitchen without the fuss. Enjoy it as a hearty starter or a light main course.
Ingredients
  • 1 cup Long grain rice
  • 1 cup Water
  • 1 Whole Chicken breast
  • 3 teaspoon Cornstarch
  • 3 teaspoon Water
  • 1 teaspoon Soy sauce
  • 6 cup Chicken stock
  • 2 cup Shredded lettuce or spinach
  • 1/2 cup Finely chopped green onions
  • 1 teaspoon Dark sesame oil (opt)
Directions
  1. 1
    Cook the rice: In a heavy saucepan, combine the long grain rice and 1 cup water. Bring to a boil, cover, reduce heat to medium, and cook for 10 minutes.
  2. 2
    Reduce heat to low and cook for an additional 30 minutes without removing the lid.
  3. 3
    Remove the pan from heat. The rice around the sides and bottom should be crusty. Carefully lift out the crusty rice pieces and place them on a cookie sheet to dry completely at room temperature for 12-24 hours, or microwave on low for 10 minutes until dry.
  4. 4
    Prepare the chicken: Skin and bone the chicken breast, then cut into thin julienne strips.
  5. 5
    Toss the chicken strips with 1 teaspoon of the cornstarch and set aside.
  6. 6
    Make the slurry: In a small container, combine the remaining cornstarch with 3 teaspoons of water and the soy sauce. Stir until smooth.
  7. 7
    Heat the broth: Pour the chicken stock into a large pot and heat just to a boil.
  8. 8
    Stir the cornstarch mixture into the boiling stock to thicken slightly.
  9. 9
    Add the coated chicken strips to the pot and simmer for 5 minutes until cooked through.
  10. 10
    Add the shredded lettuce or spinach, chopped green onions, and sesame oil if desired. Keep the soup hot but not boiling.
  11. 11
    Fry the rice: Heat oil in a deep-fryer or heavy saucepan to 375F (190C).
  12. 12
    Fry the dried rice crusts for 3 to 5 minutes until puffed and lightly browned. Watch closely as they burn quickly.
  13. 13
    Remove the fried rice with a slotted spoon and drain on paper towels.
  14. 14
    Place the crispy rice in heated bowls or a tureen.
  15. 15
    Pour the hot chicken soup over the rice and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1069.5kcal
% Daily Value *
Total Fat 46.4g72%
Saturated Fat 12.6g63%
Cholesterol 352.3mg118%
Sodium 448.1mg19%
Total Carbohydrate 28.1g10%
Dietary Fiber 3.2g13%
Sugars 2.7g
Protein 115.3g231%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, soup, chicken, fried rice, crispy, broth, comfort food, dinner, easy, traditional, asian, vegetables, greens, sesame oil, soy sauce, cornstarch, deep fried, savory, warm, homemade
Read it online: https://www.chefs-mate.com/recipe/sizzling-rice-soup-2-chicken-2/