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August 1999 Issue
The Chinese Way
by Philip R. Gantt
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Sizzling Rice Soup

This is a wonderful and elegant soup to make for those special occasions. Those who are fond of seafood will really enjoy this dish. This is sometimes called "singing rice soup" because of the sound the rice makes when added to the broth. This ritual is always performed at the table just prior to serving. The presentation of this soup is what really makes it a special dish.
  • 2 cans chicken broth plus 2 cans of water
  • 1 T. soy sauce
  • 1 T. sesame oil
  • ½ can water chestnuts
  • ¼ lb. medium raw shrimp, shelled and cut into ½ inch lengths
  • ¼ lb. squid steak (calamari), cut into 3/4 inch squares
  • ¼ lb. pork, cut into thin strips (roast pork may be used)
  • 1½ cup steamed rice
  • ¼ cup oil
  • ½ carrot, sliced thinly
  • ¼ cup Chinese peas
  • 1 small can straw mushrooms
  • 1 chopped green onion
The rice for this dish may be prepared ahead of time by placing steamed rice patties in a pan and placing them in the oven for about 8 hours at 250°. Alternately, heat a skillet with a little oil and fry the rice patties on both sides until very hot and slightly browned.

Heat the broth and water in a pot to a simmer and add the pork, carrots, chestnuts, soy sauce and sesame oil. After the soup has simmered for a total of 10 minutes, add the squid, shrimp and other ingredients. Finally, place the soup on the serving table and drop the hot rice patties into the soup. Stir gently and serve immediately.

  • Yields: 8 servings
  • Preparation Time: 25 minutes
 
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