Sizzling Soup
Yield
servingsPrep
30 minCook
120 minReady
150 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
cook |
|
| 8 | cups |
chicken broth
|
|
| 2 | cups |
chicken
cube, cooked |
|
| 2 | cups |
mushrooms
fresh, sliced |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 8 | ounces |
bamboo shoots
drained |
|
| 8 | ounces |
water chestnuts
drained |
|
| 4 | each |
chicken bouillon cubes
|
*
|
| ½ | teaspoon |
garlic powder
|
|
| 10 | ounces |
green peas
frozen |
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
cook |
|
| 1.9 | l |
chicken broth
|
|
| 473 | ml |
chicken
cube, cooked |
|
| 473 | ml |
mushrooms
fresh, sliced |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 231.2 | ml/g |
bamboo shoots
drained |
|
| 231.2 | ml/g |
water chestnuts
drained |
|
| 4 | each |
chicken bouillon cubes
|
*
|
| 2.5 | ml |
garlic powder
|
|
| 289 | ml/g |
green peas
frozen |
|
| 59 | ml |
vegetable oil
|
|
Directions
Spread cooked rice on a greased 15x10 inch baking pan.
Bake at 325℉ (160℃) for 2 hours or until fried and browned, stirring occasionally; set aside.
In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder.
Cover and simmer for 1 hour.
Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet.
Fry rice in hot oil until it is slightly puffed.
Ladle soup into serving bowls.
Immediately spoon some hot rice into each bowl and it will sizzle.
