Assorted Sizzling Rice Soup
Submitted by asumendi
Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.
YIELD
2 servingsPREP
25 minCOOK
20 minREADY
45 minSizzling rice soup is the kind of Chinese restaurant theatrics anyone can pull off at home. The soup is delicate (chicken broth, velveted protein, vegetables), but the moment golden-fried rice puffs hit the hot bowl, it crackles and pops loud enough to turn heads at the next table.
The technique that makes this dish work is velveting. Coating the shrimp and chicken with cornstarch and egg, then quickly blanching them in hot oil, locks in moisture and gives the protein a silky, almost custardy texture. Skip the velvet and the proteins go stringy in the broth.
The rice has to be properly dried (often called sizzling rice or guo ba) before frying. It should hit the hot oil and puff dramatically within seconds, turning golden and crisp without burning. Wet rice steams instead of crackling.
Timing is the only real challenge. The fried rice must be screaming hot when it hits the bowl. Make the soup first, hold it on a low simmer, then fry the rice last and rush it to the table.
Pro Tips
- Maintain oil temperature around 375°F (190°C) for the rice. Lower and the rice absorbs oil. Higher and it burns before puffing.
- Use a tablespoon of dry sherry, not Chinese cooking wine, for cleaner flavor in the broth.
- Drain the velveted shrimp and chicken on paper towels for a moment before they hit the broth so excess oil doesn’t slick the surface.
- Add the bamboo shoots and water chestnuts last to keep their snap.
Variations
- Swap shrimp for diced scallops or imitation crab for a different shellfish profile.
- Use shiitake in place of button mushrooms for deeper, woodier flavor.
- Float thinly sliced scallions and a few drops of toasted sesame oil on top for aroma.
Ingredients
Directions
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 ½ 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 oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve. By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.
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