CHINESE SIZZLING RICE SOUP
Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together the shrimp, chicken, egg, and cornstarch.
- Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
- Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
- Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
Nutrition Facts : Calories 294.5 calories, Carbohydrate 24 g, Cholesterol 60.2 mg, Fat 17 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 641.3 mg, Sugar 0.8 g
CHINESE RICE SOUP
We always make this soup when someone in my house is feeling under the weather. It's simple and very tasty.
Provided by TATYANA NGAI
Categories Chinese
Time 3h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the jasmine rice in cold water.
- Transfer to a large stock pot.
- Sprinkle the 2 tsps. salt and shake mildly to combine.
- Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover.
- Turn on stove to HIGH and bring the rice/water mixture to boil.
- Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking.
- Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade.
- Let chicken sit for at least 30 minutes to marinate.
- If you are marinating overnight, combine all but the oil and add the oil right before using in the soup.
- During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes.
- Serve in heat resistant bowl.
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SIZZLING RICE SOUP: CLASSIC RECIPE - THE WOKS …
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5/5 (5)Total Time 1 hr 30 minsCategory SoupCalories 367 per serving
- Spread the cooked rice onto a sheet pan lined with parchment paper. Sprinkle the salt evenly over the rice. Let the rice sit overnight on the counter to dry (recommended). Alternatively, you can toast it in a 325°F oven for 20 minutes.
- Soak the dried shiitake mushrooms overnight in 1 cup of room temperature water, or for 2 hours in boiling water. Once rehydrated, squeeze the water from the mushrooms, trim off any tough stems, and thinly slice. Set aside the mushrooms, and reserve the mushroom soaking water.
- Velvet the chicken by mixing it with 2 teaspoons water, 1½ teaspoons oyster sauce and 1 teaspoon cornstarch. Set aside.
- Boil 6 cups of water in your wok. Add the velveted chicken. Using your wok spatula, gently swirl the chicken in the water for 45 seconds, or until just cooked and opaque. Remove using a spider strainer or slotted spoon.
CHINESE RICE CAKE SOUP (年糕汤) - THE WOKS …
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5/5 (6)Total Time 45 minsCategory SoupCalories 368 per serving
- Combine the pork (or chicken) with the Shaoxing wine, light soy sauce, sesame oil, white pepper, cornstarch, and water. Marinate for 15 to 20 minutes.
- Preheat your wok until it starts to smoke lightly. Over high heat, add 2 tablespoons oil, and stir-fry the pork until browned. Remove the pork from the wok and set aside.
- Reduce the heat to medium, and add 2 more tablespoons oil to the wok, along with the ginger and the white parts of the scallions. Cook for 1 minute and add the carrots. Cook for another minute and add the napa cabbage. Stir fry everything together for a few minutes until the napa cabbage leaves are wilted.
- Add 4 cups low sodium chicken stock and 4 cups water. Bring everything to a boil, then lower the heat and simmer for 5 minutes, until the thick stems of the napa cabbage are tender.
CHINESE RICE SOUP (CONGEE) | COOKSTR.COM
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Category Soups
- Rinse the rice by putting it in a strainer and running cold water through it, then combine it with the broth or water in a heavy-bottomed pot. If you’re using water, add the salt. If you’re using broth, taste it first and only add salt to taste. Bring to a simmer and simmer gently for about 20 minutes. Let the rice sit — don’t cover it — for about 30 minutes more. Reheat the soup just before serving — you may also need to thin it with more broth or water because it thickens as it sits. Taste the soup and add more salt if it needs it.
- Arrange the condiments in separate bowls. If you’re using raw meats, slice them into thin strips about 2 inches long. The shape isn’t terribly important because the cuts suggested here are very tender.
- Heat the oil in a wok or iron skillet over high heat until it ripples and just begins to smoke, then add half the meat. Stir rapidly, working over high heat, until the meat is lightly browned, 1½ to 2 minutes. Season the meat with salt and pepper. Repeat with the remaining meat, adding more oil to the wok if needed.
- If you’re using leftover meats, cut them into bite-size cubes or strips and serve them cold. Arrange the meats, hot or cold, in bowls along with the other condiments.
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