Sizzling Rice Soup #2 (Chicken)
Description
This classic Chinese-American restaurant favorite combines a savory, slightly sweet, and tangy chicken broth with tender shredded chicken and fresh vegetables. The highlight is the crispy fried rice added at the very last second, which sizzles audibly as it hits the hot soup, adding a delightful textural contrast. Perfect for a quick weeknight dinner or a comforting meal on a chilly evening, this dish is easy to assemble and brings the excitement of takeout to your home kitchen without the wait. The balance of soy sauce, cornstarch-thickened broth, and sesame oil creates a rich, satisfying flavor profile that pairs perfectly with the crunchy rice topping.Ingredients
Directions
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Cook rice: In a saucepan, combine the long grain rice and 1 cup water. Bring to a boil, cover, reduce heat to low, and cook for 10 minutes. Reduce heat to lowest setting and cook for an additional 30 minutes to create a crusty layer at the bottom.
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Prepare crispy rice: Carefully remove the lid and lift out the crusty rice layer from the bottom of the pan. Spread it on a baking sheet to dry completely at room temperature for 12-24 hours, or microwave on low for 10 minutes until brittle.
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Prepare chicken: Remove skin and bones from the chicken breast. Cut the meat into thin julienne strips. Toss the strips with 1 tablespoon of the cornstarch until evenly coated.
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Make slurry: In a small bowl, whisk together the remaining cornstarch, 3 tablespoons of water, and the soy sauce until smooth.
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Cook soup base: In a large pot or Dutch oven, heat the chicken stock just to a boil.
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Thicken soup: Stir in the cornstarch slurry and the coated chicken strips. Simmer for 5 minutes until the chicken is cooked through and the broth is slightly thickened.
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Add vegetables: Stir in the shredded lettuce (or spinach) and chopped green onions. Add the sesame oil if desired. Remove from heat but keep the soup hot.
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Fry rice: Heat oil for deep frying to 375F (190C) in a heavy saucepan or deep fryer. Fry the dried crusty rice for 3-5 minutes until puffed and lightly golden brown. Watch closely to prevent burning.
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Serve: Drain the fried rice on paper towels. Immediately place the crispy rice into heated soup bowls or a tureen. Pour the hot chicken soup over the rice to create the sizzling effect. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1099.4kcal
- % Daily Value *
- Total Fat 46.4g72%
- Saturated Fat 12.6g63%
- Cholesterol 352.3mg118%
- Sodium 589.0mg25%
- Total Carbohydrate 35.1g12%
- Dietary Fiber 3.2g13%
- Sugars 2.7g
- Protein 115.6g232%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety: Be extremely careful when pouring hot soup over the fried rice, as it will sizzle vigorously and may splatter. Ensure bowls are heat-proof.
Rice Preparation: The success of this dish depends on the rice being completely dry and brittle before frying. If using the microwave method, ensure the rice is cool and crispy to the touch before frying.
Variations: You can substitute watercress for lettuce or spinach for a peppery flavor. Add sliced mushrooms or bean sprouts to the soup for extra texture.
Storage: The soup and rice components should be stored separately. Reheat the soup on the stove. The fried rice cannot be reheated to maintain its crispiness; it is best made fresh just before serving.
Oil: Use a neutral oil with a high smoke point for deep frying, such as vegetable, canola, or peanut oil.
