Sizzling Rice Soup # 2
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
|
|
| ¼ | cup |
ham
diced |
*
|
| ¼ | cup |
shrimp
small |
*
|
| ¼ | cup |
green peas
|
|
| ¼ | cup |
bamboo shoots
|
|
| 1 | large |
mushrooms
cut up |
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
salt
to taste, |
*
|
| ¼ | cup |
long grain rice
parboiled |
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
|
|
| 59 | ml |
ham
diced |
*
|
| 59 | ml |
shrimp
small |
*
|
| 59 | ml |
green peas
|
|
| 59 | ml |
bamboo shoots
|
|
| 1 | large |
mushrooms
cut up |
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
salt
to taste, |
*
|
| 59 | ml |
long grain rice
parboiled |
|
| 59 | ml |
water
|
|
| 5 | ml |
cornstarch
|
|
Directions
Combine first seven ingredients in saucepan and bring to simmer.
Salt to taste.
Mix together cornstarch and water and add to soup.
Simmer for five minutes.
While soup is simmer ing, pour oil for deep frying into wok.
Heat wok to 450 degrees.
Dip rice in hot oil briefly until it becomes crisp and puffs.
Add to soup immediately and serve.
