• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sizzling Rice Soup #2 (Chicken)

  • Recipe Submitted by on

Category: Rice, Soups, Poultry

 Ingredients List

  • 1 c Long grain rice
  • 1 c Water
  • 1 Whole chicken breast
  • 3 tb Cornstarch
  • 3 tb Water
  • 1 tb Soy sauce
  • 6 c Chicken stock
  • 2 c Shredded watercress, or
  • 2 c Lettuce or spinach, shredded
  • 1/2 c Finely chopped green onions
  • 1 ts Dark sesame oil (opt)
  • 1 Salad oil for deep frying


Preparation: Skin, bone and cut the chicken breast into julienne strips.

Rice: In a large heavy saucepan or Dutch oven, combine rice and water over
high heat. Bring to a boil, cover, reduce heat to medium and cook 10
minutes. Drop heat to low and cook for an additional 30 minutes without
removing the lid. The crusty rice around the sides and bottom will stick to
the pan. This will be used in the soup. Take off the top layer of softer
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. If the rice is dried at room
temperature, allow 12-24 hours before deep frying.

Soup: Toss the strips of chicken breast with 1 tablespoon of the
cornstarch. Set aside. In a small container, combine remaining 2
tablespoons of cornstarch with water and soy sauce. Heat stock just to

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