Sizzling Rice Soup

10 squares Rice Crisps (page 82)

6 large dried black mushrooms

pound cooked shrimp

1 large chicken breast

6 cups chicken stock or 5 cups broth with 1 cup water

½ 8-ounce can water chestnuts, drained and sliced

½ cup frozen peas

1 teaspoon salt

1 tablespoon Chinese rice wine or dry sherry

White pepper to taste (optional)

1 teaspoon sesame oil

4–6 cups oil for deep-frying

1. Two hours ahead of time, begin preparing the Rice Crisps.
2. Soak the mushrooms in hot water for 20 minutes to soften. Give a gentle squeeze to remove any excess liquid. Cut into thin slices. Rinse the shrimp in warm water and pat dry.
3. Bring a large pan of water to a boil and poach the chicken very briefly in the boiling water. Drain. Cut the chicken into thin slices.
4. Bring the chicken stock or broth and water mixture to a boil. Add the chicken, water chestnuts, mushrooms, shrimp, and peas. Bring the soup back to a boil.
5. While waiting for the soup to boil, begin heating oil for deep-frying the Rice Crisps.
6. Add the salt, rice wine, and white pepper to the soup, if desired. Drizzle with sesame oil. Pour the soup into a large tureen or serving bowl. Keep warm.
7. When the oil is hot, add the Rice Crisps. Deep-fry until the pieces puff up and turn brown. Remove from the wok and drain on paper towels.
8. At the table, slide the sizzling rice into the soup. The rice will make crackling sounds.

West Lake Beef Soup

1 tablespoon soy sauce

1 teaspoon Chinese rice wine or dry sherry

½ teaspoon salt, divided

1 tablespoon cornstarch

½ cup lean ground beef

5 cups chicken or beef broth

1 teaspoon sugar

1½ tablespoons cornstarch mixed with cup water

2 egg whites, lightly beaten

¼ teaspoon sesame oil

1. Add the soy sauce, rice wine, ¼ teaspoon salt, and cornstarch to the ground beef, adding the cornstarch last. Marinate for 15 minutes.
2. Bring the chicken or beef broth to a boil. Stir in the marinated ground beef. Bring back to a boil and add the sugar and ¼ teaspoon salt.
3. Boil for 5 more minutes and add the cornstarch mixed with water, stirring to thicken. When the soup has thickened, turn off the heat.
4. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
5. Drizzle with the sesame oil. Give the soup a final stir. Serve hot.

Thick or Thin?

In Chinese cooking, thin soups are soups in which the meat and vegetables are added to the heated broth during the final stages of cooking. With thick soups, the ingredients are all added together and the soup is slowly simmered, giving the flavors time to blend.