Sizzling Rice Soup features a light broth with vegetables, chicken or shrimp, and topped with toasty crispy rice. The sizzling and crackling sounds of the piping hot crispy rice as it is poured into the soup is sure to impress your guests. Now you can make this Chinese restaurant favorite at home!
Author: Wok & Skillet
Shaoxing Cooking Wine
Baby Bok Choy
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 and set aside.
To make the soup, Bring
Chicken Stock (4 cups)
to a boil over medium-high heat. Add
Soy Sauce (1 tsp)
Shaoxing Cooking Wine (1 tsp)
Salt (1/2 tsp)
to the soup.
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.
To make the crispy rice, 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!
Nutrition Per Serving
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