Scorching Rice Soup: Basic Recipe | The Woks of Life

Scorching rice soup is an previous Chinese language American traditional that has been all however forgotten. Made with a medley of seafood, tasty meats, and recent greens in a lightweight broth, it’s completed with sizzling crispy rice for a powerful sizzle proper on the desk. 

It’s a dinner in itself or a incredible soup to begin off a memorable meal with household, pals, and friends. 

What’s Scorching Rice Soup?

Scorching rice soup is made with a flavorful hen and pork broth, with a number of greens, meats, and seafood, topped off with crispy toasted rice that has been fried in oil till puffy. 

The new, freshly fried crispy rice sizzles when frying oil hits the water content material of the recent soup. The result’s a wok hei-like taste that actually makes this soup distinctive. 

Bowl of sizzling rice soup

That crispy rice is called guō bā, which is commonly used as a base for saucy dishes. The scorched rice absorbs the flavour of the sauce, whereas additionally having a signature crispy texture. 

A Quick-Paced Recipe—Seize a Kitchen Helper! 

This soup doesn’t want to truly prepare dinner for very lengthy, however the preparation does take slightly little bit of superior planning to arrange the person substances. 

When you’re able to make the soup, issues come collectively rapidly. When the soup is completed cooking, you’ll must perform a little little bit of multi-tasking to ensure you’re able to rapidly fry the rice and put together for the payoff of the sizzle! A second particular person may help you get all of it accomplished. 

The power to prep upfront makes this a enjoyable dish for entertaining friends. When served household type on the desk, you and your loved ones and pals will really feel such as you’re at a restaurant!

Scorching Rice Soup: Recipe Directions

1. Make the scorching rice:

Unfold the cooked rice onto a sheet pan lined with parchment paper. Sprinkle the salt evenly over the rice. Let the rice sit in a single day on the counter to dry. Alternatively, you’ll be able to toast it in a 325°F oven for 20 minutes. 

Toasted rice on sheet pan

Tip!

Rice dried in a single day will puff up extra and tackle a lighter texture (we suggest this technique). However should you’re quick on time, rice toasted within the oven may have a pleasing nutty taste, although it gained’t puff as a lot. 

2. Put together the soup substances:

Soak the dried shiitake mushrooms in a single day in 1 cup of room temperature water, or for two hours in boiling water. As soon as rehydrated, squeeze the water from the mushrooms, trim off any robust stems, and thinly slice. Put aside the mushrooms, and reserve the mushroom soaking water.

Velvet the hen by mixing it with 2 teaspoons water, 1½ teaspoons oyster sauce and 1 teaspoon cornstarch. Put aside.

Additionally prep the remainder of the substances and have them prepared:

Sizzling Rice Soup Ingredients

Boil 6 cups of water in your wok. Add the velveted chicken. Utilizing your wok spatula, gently swirl the hen within the water for 45 seconds, or till simply cooked and opaque. Take away utilizing a spider strainer or slotted spoon.

Adding velveted chicken to boiling water in wok

Then add the scallops and shrimp. Once more, prepare dinner them for 45 seconds, or simply till opaque. Take care to not prepare dinner them.

Adding shrimp and scallops to boiling water in wok

Take away from the wok and put aside.

Removing blanched shrimp, scallops, and chicken from boiling water using spider strainer

3. Put together the Soup: 

Set your wok over medium warmth. Add 2 teaspoons of vegetable oil, the garlic, carrots, and shiitake mushrooms. If utilizing recent child bella mushrooms as an alternative of canned straw mushrooms (that are pre-cooked), add them to the wok now. Stir fry for 1 minute, or till the carrots are barely softened.

Cooking garlic, carrots, and shiitake mushrooms in wok

Add the bok choy stems…

Adding bok choy stems to wok

And the napa cabbage. Stir fry for one more minute.

Adding napa cabbage to vegetables in wok

Subsequent, add the pork and hen inventory and the reserved mushroom soaking water, taking care to go away behind any sediment from the mushroom soaking water.

Pouring chicken stock into wok with vegetables

Carry the soup to a simmer.

Bringing soup to a simmer

Add the ham…

Adding ham to soup

And the pre-cooked straw mushrooms. Let the soup come again as much as a simmer. 

Adding straw mushrooms to soup

In the meantime, begin heating the oil to fry the scorching rice. It would be best to have it prepared as soon as the soup is completed. Fill a small, deep pot (or separate wok) about midway with frying oil, and warmth to 350°F.   

As soon as the soup simmers, prepare dinner for 1 minute, and add the cooked hen, shrimp, and scallops.

Adding cooked shrimp, scallops, and chicken to soup

Stir and prepare dinner for 1 extra minute. Add the snow peas

Adding snow peas to soup

And the leafy parts of the baby bok choy.

Adding leafy portions of baby bok choy to soup

Carry the soup again as much as a simmer. Add salt, ground white pepper and sesame oil, stirring to dissolve. Style and add further seasonings as wanted. 

Switch the soup to a big serving bowl and transfer it to the desk.

Transfering soup to a large serving bowl

Now it’s time to make the final component: the scorching rice!  

4. Fry the rice & serve:

Simply earlier than serving the soup, fry the dried toasted rice in your pre-heated oil till crispy, for about 30 seconds.

Frying rice in oil

Relying on the scale of your pot, you’ll must fry in 2-3 batches.  

As soon as every batch of crispy rice is completed, take away utilizing a strainer or slotted spoon.

Removing rice with strainer from hot oil

Instantly add it to the soup…

Putting crispy fried rice onto hot soup

And watch it sizzle as the recent oil hits the soup!

Crispy rice sizzling on hot soup

You possibly can add the rice in small batches to get just a few extra scorching moments on the desk, and maximize the drama!

Sizzling Rice Soup

Ladle into bowls and serve.

Sizzling Rice Soup

Scorching Rice Soup

Chinese language American Scorching Rice Soup options seafood, hen, ham, greens, and a powerful crowning glory of crispy scorching rice.

Sizzling Rice Soup

serves: 6

Directions

  • Unfold the cooked rice onto a sheet pan lined with parchment paper. Sprinkle the salt evenly over the rice. Let the rice sit in a single day on the counter to dry (really useful). Alternatively, you’ll be able to toast it in a 325°F oven for 20 minutes.

  • Soak the dried shiitake mushrooms in a single day in 1 cup of room temperature water, or for two hours in boiling water. As soon as rehydrated, squeeze the water from the mushrooms, trim off any robust stems, and thinly slice. Put aside the mushrooms, and reserve the mushroom soaking water.

  • Velvet the hen by mixing it with 2 teaspoons water, 1½ teaspoons oyster sauce and 1 teaspoon cornstarch. Put aside.

  • Boil 6 cups of water in your wok. Add the velveted hen. Utilizing your wok spatula, gently swirl the hen within the water for 45 seconds, or till simply cooked and opaque. Take away utilizing a spider strainer or slotted spoon.

  • Then add the scallops and shrimp. Once more, prepare dinner them for 45 seconds, or simply till opaque. Take care to not prepare dinner them. Take away from the wok and put aside.

  • Set your wok over medium warmth. Add 2 teaspoons of vegetable oil, the garlic, carrots, and shiitake mushrooms. If utilizing recent child bella mushrooms as an alternative of canned straw mushrooms (that are pre-cooked), add them to the wok now. Stir fry for 1 minute, or till the carrots are barely softened.

  • Add the bok choy stems and the napa cabbage. Stir fry for one more minute. Subsequent, add the pork and hen inventory and the reserved mushroom soaking water, taking care to go away behind any sediment from the mushroom soaking water. Carry the soup to a simmer. Add the ham and the pre-cooked straw mushrooms. Let the soup come again as much as a simmer.

  • In the meantime, begin heating the oil to fry the scorching rice. It would be best to have it prepared as soon as the soup is completed. Fill a small, deep pot about midway with frying oil, and warmth to 350°F.   

  • As soon as the soup simmers, prepare dinner for 1 minute, and add the cooked hen, shrimp, and scallops. Stir and prepare dinner for 1 extra minute. Add the snow peas and leafy parts of the infant bok choy.

  • Carry the soup again as much as a simmer. Add salt, floor white pepper and sesame oil, stirring to dissolve. Style and add further seasonings as wanted.

  • Switch the soup to a big serving bowl and transfer it to the desk. Simply earlier than serving the soup, fry the dried toasted rice in your pre-heated oil till crispy, for about 30 seconds. Relying on the scale of your pot, you’ll must fry in 2-3 batches. 

  • As soon as every batch of crispy rice is completed, instantly add it to the soup, and watch it sizzle as the recent oil hits the soup! Serve.

diet info

Energy: 367kcal (18%) Carbohydrates: 22g (7%) Protein: 19g (38%) Fats: 24g (37%) Saturated Fats: 17g (85%) Trans Fats: 1g Ldl cholesterol: 62mg (21%) Sodium: 800mg (33%) Potassium: 510mg (15%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 4533IU (91%) Vitamin C: 45mg (55%) Calcium: 151mg (15%) Iron: 2mg (11%)

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