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Sizzling Rice Soup – Chinese Chicken and Shrimp Soup

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Ingredients

Units Scale
  • 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

  1. Place the chicken stock in a large stock pot, set to medium low heat and bring to a simmer
  2. Add the carrots and cook until fork tender, about 5 minutes
  3. Remove with a slotted spoon and add the sliced snow peas and cook for 1-2 minutes
  4. Remove and add the edamame, cook for 1 minute and remove with a slotted spoon
  5. 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
  6. Add the shrimp and poach until the shrimp turn opaque, 1-2 minutes, then remove with a slotted spoon
  7. 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
  8. Drizzle with toasted sesame oil and reduce to low and simmer
  9. Meanwhile, heat the oil to medium high heat
  10. Distribute the chicken, shrimp and vegetables evenly among four bowls
  11. 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
  12. Quickly pour over the broth to hear the rice ‘sizzle’, garnish with sliced scallions and serve immediately

Keywords: Chinese chicken and rice soup

Find it online: https://dinnerreinvented.com/recipes/sizzling-chicken-rice-soup/