Sizzling Rice Soup

Ingredients -

3 cups Chicken Broth
4 Dried Shitake Mushrooms, soaked and sliced thin
½ cup Chicken Breast, cooked and thinly sliced
¼ cup Small Petite Shrimp
1 Green Onion, cut julienne style into 1-inch strips
½ cup Frozen Peas, thawed
1 tablespoon Soy Sauce
1 tablespoon Sugar
3 tablespoons Cornstarch, mixed with ¼ cup of Water to make a paste
2 tablespoons Rice Vinegar
2-1/2 cups Sizzling Rice (rice crusts), these can be found in a Chinese food market.
Salt, to taste

Preparation:

1. Add chicken broth and mushrooms to stockpot. Bring to a gentle boil.

2. Stir in cooked chicken, petite shrimp, green onion strips, and peas.

3. Bring to gentle boil.

4. Stir in soy sauce, sugar, cornstarch mixture. Simmer 2 minutes.

5. Stir in rice vinegar.

6. Serve soup boiling hot in individual soup bowls.

7. Stir in rice crusts.

Soup Making Tip

Rehydrating Dried Mushrooms

Rehydrating mushrooms takes 15-30 minutes. Place dried mushrooms in a medium bowl, and fill with enough water to cover and allow mushrooms to absorb. Mushrooms should soften but still be firm and chewy. Remove mushrooms to cutting board.

Soup Making Tip

Thickening Soups

Mix 1-part flour with 2-parts water, milk, or cold stock . Stir in the paste in the final 5-10 minutes of cooking time. Stir occasionally.