Sizzling Rice Soup
Ingredients: cooked rice, chicken breast, salt, cornstarch, water · 30 min cook time · 300kcal · ~₩13,400
Ingredients
1bowl cooked rice, 100g chicken breast, 0.5tsp salt, 1tsp cornstarch, 1tbsp water, 100g shrimp, 60g king oyster mushroom, 100g napa cabbage, 90g bok choy, 60g carrot, 30g green beans, 1can chicken broth, 4cups boiling water, 1tsp oil, 0.5tsp sugar, 0.5tsp sesame oil, 0.25tsp white pepper, 1tsp fish sauce, 4oz cooking oil
Instructions
1. Take a small bowl of freshly cooked rice and press it flat between two pieces of Saran wrap to form a disc. This can be done 2 days in advance. Let it air dry in the sun for at least 6 hours, or bake it in the oven at 200°F (94°C) for 3 hours.
2. Slice the chicken breast into thin slices. Halve the chicken breast, then cut it into thin slices. Marinate the chicken with 1/2 tsp of salt, 1 tsp of cornstarch, and 1 tbsp of water. Mix well and set aside.
3. Peel the shrimp, removing the tail and the rest of the shell. Split them in half. Rinse the shrimp with water to remove the veins. Squeeze out any water. Marinate the shrimp with 1 tsp of cornstarch and mix well. Set aside.
4. Prepare the vegetables: king oyster mushroom, napa cabbage, bok choy, carrot, and green beans. Wash all the vegetables together. Peel the carrot. Cut the napa cabbage into small pieces about half an inch thick. Cut the king oyster mushroom in half lengthwise, then lay the halves down and cut into small pieces like the napa cabbage. Cut the carrot in half, then again into small pieces. Cut the green beans into inch-long pieces at an angle. For the bigger bok choy leaves, cut them at an angle into small pieces. For the small middle parts of bok choy, cut through the stem lengthwise into smaller pieces.
5. Heat a large wok or pot on high heat. Add one can of chicken broth and 4 cups of already boiling water. Cover and wait for it to boil.
6. When the water boils, add 1 tsp of oil. Add the carrots first, then the rest of the vegetables. Mix them around the wok to make sure all the veggies are cooking evenly. Add 2 tsp of salt and 1/2 tsp of sugar. Cover and wait for it to boil.
7. When it boils, remove the lid and add the chicken. Give the chicken a quick mix to make sure it's not all stuck in a clump, then add it to the soup. Mix them around to make sure they all cook evenly. After 20-30 seconds, add the shrimp. Mix them around to make sure they all cook evenly. After 15-20 seconds, add 1/2 tsp of sesame oil, a little bit of white pepper, and 1 tsp of fish sauce. Mix one more final mix and turn off the heat.
8. Heat a dry wok on high heat. Add about 4 oz of cooking oil. When the oil is at 375°F (190°C), add the rice crackers. Make sure to move them around continuously, so they can all evenly fry. After 40-50 seconds, when the rice crackers are slightly browned, scoop them up.
9. Pour the fried rice crackers into the soup and let it sizzle. Serve immediately while the rice crackers are still crispy.
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