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Wednesday, March 6, 2013,10:01 PM by
Ponmathi Srilekha.S

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SIZZLING RICE SOUP

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Quarter the mushrooms. Thinly slice the bamboo shoots and water chestnuts.
  • Bring the stock to a boil. Add the tamari or shoyu sauce and wine or sherry. Then put in the mushrooms, bamboo shoots, water chestnuts and peas. Simmer, uncovered, 10 minutes.
  • Heat the oil . Deep-fry the pieces of crisp rice, two at a time, until golden brown, about 1 minute. Lift them out, and drain on paper towels.
  • Put the pieces of rice in a large tureen. Pour the soup over them. They should crackle and sizzle.

INGREDIENTS

  • 150 grams open mushrooms
  • 55 grams bamboo shoots
  • 55 grams drained, tinned water chestnuts
  • 850 ml vegetable stock
  • 2 tablespoons tamari or shoyu sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 150 grams shelled peas
  • 2-inch squares crisp rice
  • Cooking Oil for deep-frying

157 comments for “Sizzling Rice Soup”

  • Posted Tuesday, February 14, 2023 at 4:16:23 AM

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