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Sizzling rice soup # 2
Artist:
_
Yield:
4
Categories:
Cereals, Soups, Vegetables
Rating:
0
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Ingredients:
2
cup
Chicken broth
1/4
cup
Diced ham
1/4
cup
Small shrimp
1/4
cup
Green peas
1/4
cup
Bamboo shoots
1
Large mushroom, cut up
1/2
tsp
Sugar
Salt to taste
1
tsp
Cornstarch
1/4
cup
Water
1/4
cup
Long grain parboiled rice
Procedures:
1
Combine first seven ingredients in saucepan and bring to simmer.
2
Salt to taste.
3
Mix together cornstarch and water and add to soup.
4
Simmer for five minutes.
5
While soup is simmer- ing, pour oil for deep frying into wok.
6
Heat wok to 450 degrees.
7
Dip rice in hot oil briefly until it becomes crisp and puffs.
8
Add to soup immediately and serve.
9
Serves This recipe came from "a taste of columbus ii", favorite recipes from 32 leading central ohio restaurants by beth chilcoat and david chilcoat.
10
While living in columbus, golden city was my favorite place for sizzling rice soup (ko pa soup).
11
Enjoy!
