Four delight sizzling rice soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Soy sauce |
| 2 | teaspoons | Dry sherry |
| 2 | teaspoons | Cornstarch |
| 2 | Whole green onions, thinly sliced | |
| ⅓ | pounds | Boneless lean pork * |
| Salt | ||
| 1 | teaspoon | Sesame oil |
| 4 | cups | Chicken broth |
| 4 | 2\" squares sizzling rice (see recipe) | |
| 1 | cup | Sliced fresh mushrooms |
| ⅓ | cup | Sliced water chestnuts |
| ⅓ | cup | Frozen green peas, thawed |
| Salad oil | ||
Directions
* Pork should be cut in matchstick pieces This soup makes a showy presentation. At the table you slide fried rice cakes into the soup to create a crackling, sizzling sound. Actually, you can add the rice cakes to almost any soup and give the soup a sizzling name. The trick is to be sure that both rice cakes and soup are piping hot.
In a bowl, blend soy, sherry and cornstarch. Add pork and mix until well coated. Let stand for ten minutes. In a 2-quart pan, heat chicken broth to boiling. Add pork, stir several times, then reduce heat and simmer for five minutes. Add mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2 minutes. Add green onion, salt to taste and sesame oil.
Keep soup hot while you fry sizzling rice cakes per recipe. Pour hot soup into a warm tureen and carry to the table. Bring hot fried rice cakes to the table in a bowl and immediately slide into the soup.