If you’re ready to entertain family and friends, watch my Dad prepare Sizzling Rice Soup. He’ll walk you through every step, from making your own rice crackers to seasoning the comforting soup!
Ingredients
4 piece rice cracker (or as many as you like!)
3 oz chicken breast
3 oz shrimp
3 oz napa cabbage
3 oz bok choy
3 oz king oyster mushroom
2 oz carrot
1 oz snow pea (or green beans)
14 oz chicken broth
4 cup water
4 oz oil
Chicken Marinade
0.50 tsp salt
1 tsp cornstarch
1 tbsp water
Shrimp Marinade
1 tsp cornstarch
Soup Seasoning
1 tsp oil
2 tsp salt
0.50 tsp sugar
0.50 tsp sesame oil
0.25 tsp white pepper
1 tsp fish sauce
Instructions:
Step 1: Make crispy rice
You can skip this step for making homemade rice crackers (4 piece) if you can find
storebought rice crackers.
You can use any type of rice; glutinous rice is delicious and creates the best sizzle, but
jasmine rice works well too. While it’s common to use leftover rice, it’s actually easier to
press the rice to stick together when it’s hot and fresh.
Cover a plate with plastic wrap, then place the rice on the covered plate. Cover the rice
with another layer of plastic wrap, then flatten the rice into a disk by pushing down with
your hands and fingers.
Let the disk of rice dry thoroughly in the sun for at least 6 hours. If you don’t have enough
sun to air-dry the rice, you can dry it in the oven at 200°F (94°C) for 3 hours. They must be
completely dry before frying.
These homemade rice crackers will keep for 2 days.
Step 2: Prepare chicken
Halve the chicken breast (3 oz) to reduce the thickness, then cut each half into thin slices.
Marinate the chicken with salt (0.50 tsp), cornstarch (1 tsp), and water (1 tbsp). The
cornstarch is essential for keeping the chicken tender when you add it to the soup. Mix
well to help the chicken start absorbing the marinade, then set aside for later.
Step 3: Prepare shrimp
Peel the shell of the shrimp (3 oz) and remove the tails. If you use larger shrimp like we do
in the video, slice the shrimp in half. Place the sliced shrimp into a bowl of clean water.
Rub the shrimp gently to wash away the veins. Pour out the dirty water and rinse again in
fresh water.
Squeeze out the excess water. Marinate with cornstarch (1 tsp), mix well, and set the
shrimp aside for later.
Step 4: Wash vegetables
Time management tip: to save time, start heating up water for the next step.
Tear off the amount of napa cabbage (3 oz) that you’d like to use, and place it in a large
bowl or basin of clean water to wash. Tear off the larger outer leaves of the bok choy (3 oz)
and add both the leaves and the rest of the bok choy to the water. Add the king oyster
mushroom (3 oz) to wash it as well.
Peel the carrot (2 oz), cut the amount that you’d like to use, then add it to the bowl to
wash. Wash the snow peas (1 oz) (or green beans if you can’t find snow peas) as well.
When the vegetables are clean to your satisfaction, set them aside to drain.
Cut vegetables. Ideally, all the vegetables will end up approximately the same, small size. This will help them cook evenly and also make the eating experience more convenient!
Cut the napa cabbage into small pieces, about half in inch thick.
Cut the king oyster mushroom in half lengthwise, then cut into small pieces.
Cut the carrot in half lengthwise, then into slices.
You can choose to leave your snow peas or green beans whole, or cut them in half at an
angle.
Cut the bok choy open, then cut apart at the stem. For bigger individual leaves, cut them
into small pieces at an angle.
Step 5: Start soup & add vegetables
You’ll need to use a large wok or pot to cook the soup. Turn the heat on high. Add chicken
broth (14 oz) to the wok or pot. Add water (4 cup) (use boiling water to save time), put
the lid on and let it come to a boil.
Add oil (1 tsp). Making sure to wait until the water is at a full boil and adding oil are two
key techniques to ensure the vegetables stay bright green.
Add the carrots. The extra few seconds will help them soften up a bit more. Then add the
rest of the vegetables. Give it a quick mix to make sure they’ll cook evenly. Season the soup
with salt (2 tsp) and sugar (0.50 tsp). We used no-sodium chicken broth in our video, so
make sure to reduce the amount of salt if you’re using regular chicken broth, and of course,
remember to adjust the taste to your personal preferences in the end.
Add proteins & final seasonings
The vegetables will have lowered the temperature of the soup, so put the lid back on and
bring it all back up to a boil. When it’s boiling again, remove the lid and add the chicken.
Give it a quick mix to ensure the pieces of chicken don’t clump together.
Give the shrimp a quick mix in the bowl to loosen them up, then add them to the soup 20-
30 seconds after the chicken. Again, give it a quick mix to prevent clumping.
After 15-20 seconds, season the soup with sesame oil (0.50 tsp), white pepper (0.25 tsp),
and fish sauce (1 tsp). Give it a quick taste and adjust the flavor to your liking.
Transfer the soup to a serving bowl.
Step 6: Fry rice crackers
In a clean, dry wok, heat up oil (4 oz) to 375° F (190°C). Add the rice crackers. Move them
around as they fry to ensure even cooking. After 40-50 seconds, when the rice crackers are
slightly browned, scoop them up.
For maximum entertainment, bring the soup and the rice crackers to the table. Add the
rice crackers to the soup and enjoy the sizzle! Serve immediately while the rice crackers are
still crispy.
From: Made with Lau
Mama Woon’s Kitchen 