Sizzling Rice Soup
Ingredients: Cooked rice, Chicken breast, Salt, Cornstarch, Water · 90 min cook time · 450kcal · ~₩8,960
Ingredients
1small bowl Cooked rice, 100g Chicken breast, 0.5tsp Salt, 1tsp Cornstarch, 1tbsp Water, 100g Shrimp (26/30 size), 60g King oyster mushroom, 100g Napa cabbage, 90g Bok choy, 60g Carrot, 30g Green beans
Instructions
1. Take freshly cooked rice and press it flat into a disc between pieces of Saran wrap. Ensure it's hot and fresh for better adhesion.
2. Let the flattened rice air dry in direct sunlight for at least 6 hours. If no sun, bake in the oven at 200°F (94°C) for 3 hours until thoroughly dry.
3. Slice 3-4 oz of chicken breast into thin pieces. For chicken breast, cut horizontally first to get smaller slices, then cut into thin slices.
4. Marinate the sliced chicken with 1/2 tsp salt, 1 tsp cornstarch, and 1 tbsp water. Mix well and set aside.
5. Peel 3-4 oz of shrimp (26/30 size), remove tails and shells. Cut larger shrimp in half horizontally.
6. Rinse the shrimp with water, agitating to remove veins. Squeeze out excess water.
7. Marinate the shrimp with 1 tsp cornstarch and mix well. Set aside.
8. Prepare vegetables: 2-3 oz king oyster mushroom, 3-4 oz napa cabbage (tear apart), 3 oz bok choy, 2 oz carrot (peel and cut ends), 1 oz green beans.
9. Wash all vegetables together in a large bowl of water. Add 1 tbsp of salt to the water and soak for 2-3 minutes, then transfer to a clean bowl of water.
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