SIZZLING RICE SOUP HONOLULU

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Sizzling Rice Soup Honolulu image

This recipe is posted by request for soups for a Hawaiian-themed dinner party. I thought this sounded interesting, and the ingredients are easy to find (many may already be on-hand). Hot deep-fried rice balls are added to a simple chicken soup; the recipe (a Chinese soup by way of Honolulu, Hawaii) is originally from The Complete Book of Soups and Stews and was found on the Epicurean Online site. I haven't personally tried it, but it sure sounds like the type of off-the-wall thing I'd attempt in the future. ;o) Last note: start the rice a day ahead unless you're using microwave directions.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup long grain rice (not converted)
1 cup water
1 whole chicken breast, skinned,boned and cut into julienne strips
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon soy sauce
6 cups chicken stock
2 cups lettuce or 2 cups spinach
1/2 cup finely chopped green onion
1 teaspoon sesame oil
vegetable oil (for deep frying)

Steps:

  • Rice: This step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or Dutch oven combine rice and water over high heat.
  • Bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes WITHOUT removing lid.
  • The crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
  • Take off the top layer of soft rice and reserve for another use.
  • Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low.
  • The soup: Toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
  • In a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
  • Heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
  • Add the shredded greens, onions and sesame oil, if desired.
  • Keep the soup hot (but not boiling) while frying rice.
  • Heat oil to 375 degrees F in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
  • Lift rice out of the oil with a slotted spoon.
  • Drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
  • Or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
  • Additional fried rice may be passed during the course.
  • Any crispy rice left over is delicious used in salads or eaten out of hand.
  • The preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
  • It takes a little doing, but well worth the effort.

Nutrition Facts : Calories 309.7, Fat 8.3, SaturatedFat 2.2, Cholesterol 38.1, Sodium 550, Carbohydrate 37.7, Fiber 0.7, Sugar 4.1, Protein 19.1

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