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Sizzling Rice Soup – Chinese Chicken and Shrimp Soup
- Prep Time: 15 minutes
- Cook Time: 30
- Total Time: 45
- Yield: 4 1x
Ingredients
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- 2 qt chicken stock
- 1 cup carrots (about 3 large), peeled and cut into thin slices on a diagonal
- 1 cup snow peas, rough edge peeled and cut into thin strips
- 1/2 cup shelled frozen edamame
- 2 medium boneless, skinless chicken breasts, cubed
- 8–10 large peeled and deveined shrimp
- 1 tbsp cornstarch
- 1 tsp kosher salt
- 1 tsp toasted sesame oil
- 1/2 cup vegetable oil
- 1 package instant sizzling rice cubes (I purchased these from my local Asian grocery store)
- 1/4 up scallions, washed and cut into diagonal strips
Instructions
- Place the chicken stock in a large stock pot, set to medium low heat and bring to a simmer
- Add the carrots and cook until fork tender, about 5 minutes
- Remove with a slotted spoon and add the sliced snow peas and cook for 1-2 minutes
- Remove and add the edamame, cook for 1 minute and remove with a slotted spoon
- Season the chicken with salt, then add the chicken to the stock pot, stir and simmer for 5-8 minutes or until the cubed chicken is cooked all the way through, then remove with a slotted spoon
- Add the shrimp and poach until the shrimp turn opaque, 1-2 minutes, then remove with a slotted spoon
- In a small bowl, add the cornstarch and a few tablespoons of the cornstarch and mix until you have a smooth slurry, then whisk it into the pot
- Drizzle with toasted sesame oil and reduce to low and simmer
- Meanwhile, heat the oil to medium high heat
- Distribute the chicken, shrimp and vegetables evenly among four bowls
- Fry the rice cubes in batches, the rice will puff immediately and you should fry it for 15-30 seconds maximum. Remove quickly and add to the soup bowls
- Quickly pour over the broth to hear the rice ‘sizzle’, garnish with sliced scallions and serve immediately
Keywords: Chinese chicken and rice soup
