Four Delight Sizzling Rice Soup
chinese, rice, soups
2 teaspoon soy sauce
2 teaspoon dry sherry
2 teaspoon cornstarch
2 whole green onions, thinly sliced
1/3 lb boneless lean pork *
1 salt
1 teaspoon sesame oil
4 cup chicken broth
4 2 squares sizzling rice (see recipe; )
1 cup sliced fresh mushrooms
1/3 cup sliced water chestnuts
1/3 cup frozen green peas, thawed
1 salad oil
* 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.
Yield: 4 servings