Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper, the spread the cooked
White Rice (1/3 cup)
evenly on the baking sheet in a very thin layer using a fork.
Bake the rice for 20 minutes. Allow the baked rice to cool, then pour into a bowl. Set aside
Chicken Stock (4 cups)
to a boil over medium-high heat. Add
Soy Sauce (1 tsp)
Shaoxing Cooking Wine (1 tsp)
(if using) and
Salt (1/2 tsp)
to the soup. Add
Baby Bok Choy (2 stalks)
to the soup. Bring the soup to a boil again, then add the
Medium Shrimp (8)
. Let the soup boil for a few seconds, turn off the heat and cover the pot.
Just before serving, heat
Cooking Oil (as needed)
in a wok over medium-high heat. When the oil is hot, pour a small batch of rice into the wok. Deep-fry the rice in 2 - 3 batches until slightly golden brown. Use a stainless steel soup skimmer to scoop up the rice from the oil. Immediately pour the crispy rice into the soup for that sizzling effect. Serve and enjoy!