Four-delight sizzling rice soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Each soy sauce, dry sherry and cornstarch |
| ⅓ | pounds | Boneless lean pork, cut in matchstick pieces |
| 4 | cups | Chicken broth |
| 1 | cup | Sliced fresh mushrooms |
| ⅓ | cup | Each sliced water chestnuts frozen green peas (thawed) |
| 2 | Whole green onions, thinly sliced salt | |
| 1 | teaspoon | Sesame oil |
| 4 | 2\" squares sizzling rice (recipe follows) salad oil | |
Directions
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 prok 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini