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Sizzling Rice Soup Recipe

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This recipe for Sizzling Rice Soup, by , is from Mema's Recipes for the Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristie Ghioni

Category:
Category:

Ingredients:  
Ingredients:  
6 cups Chicken Broth
1/4 lbs Prawns
1/2 C chicken breast sliced thin
1 to 2 cups of vegetables, spinach, baby bok choy, water chestnut, bamboo shoots
1 large shitake mushroom soaked and sliced thin reserve 1/2 cup water
1 inch of minced ginger or 1/2 of ginger powder
1 clove garlic minced
sliced green onions for top

Marinade for chicken 1 tsp rice wine, dash sugar, 2 tsp cornstarch

instant rice cakes, fry and add to soup while serving

Directions:
Directions:
In a large soup pot, add a touch of oil and cook the chicken add ginger and garlic stir, add broth and vegetables and mushrooms with 1/2 cup reserved soaking water. bring to a simmer. Meanwhile heat oil in frying pan and fry rice cakes until golden brown.

Spoon out soup into bowls, add rice cake and then add a bit more broth to the top for the sizzle.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a flexible recipe, add whatever vegetables you prefer, like snap peas, green beans, carrots. You can also add soy sauce, red pepper flakes, less ginger, more garlic it's a good one to play with and clean out the fridge with.

 

 

 

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