You are here: Seasoned Cooking » All Issues » August 1999 Issue » This Article » Page 2
August 1999 Issue
The Chinese Way
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

Club Sauce

Club Sauce delivers two or more AWARD-WINNING SAUCES monthly. Makes a perfect gift or personal treat. Join for as long as you like, includes: reci...

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...

Cutlery Express

On-line retailer of fine cutlery and cookware manufactured by J. A. Henckels. Top of the line, fine German cutlery, scissors, utensils and cookware...


The Oster site includes everything from small kitchen appliance information to recipes and party planning.

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
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.