| Have you ever been out to eat at a chinese | | | | 1 Tbs Sugar |
| restaurant when someone at the next table orders | | | | 3 Tbs Cornstarch, mixed with ¼ Cup of water |
| sizzling rice soup. When the soup comes out there is | | | | to make a paste |
| a big demonstration of the pouring of the soup and | | | | 2 Tbs Rice Vinegar |
| toss in the rice cakes. You then here that familiar | | | | 2 1/2 Cups Sizzling Rice,* (rice crusts) these can be |
| sizzle and everyone begins to eat. Now you can | | | | found in a Chinese food market. |
| create this magic at home with your own homemade | | | | Salt to taste |
| sizzling rice soup. | | | | Bring the chicken broth and mushrooms to a boil, add |
| Sizzling Rice Soup | | | | the chicken, shrimp, green onion, and peas then |
| 3 Cups Chicken Broth | | | | return to a gentle boil. |
| 4 Dried Shitake Mushrooms, soaked and sliced thin (1 | | | | Add the soy sauce and sugar. Mix in the cornstarch |
| 2 cup or 1 large Portobello can be used instead of | | | | paste and stir gently until slightly thickened. Stir in rice |
| dried mushrooms) | | | | vinegar. |
| ½ Cup Chicken Breast, cooked and thinly sliced | | | | Serve the individual bowls of boiling soup (it must be |
| ¼ Cup Small Petite Shrimp | | | | boiling for the rice to sizzle). Toss in the rice crusts at |
| 1 Green Onion, julianned into 1 inch strips | | | | the table. |
| ½ Cup Frozen Peas, thawed | | | | *This soup can be served without the rice. It will not |
| 1 Tbs Soy Sauce | | | | have the same flair but it will still be delicious. |