Four delight sizzling rice soup

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Soy sauce
2 teaspoons Dry sherry
2 teaspoons Cornstarch
2 Whole green onions, thinly sliced
⅓ pounds Boneless lean pork *
Salt
1 teaspoon Sesame oil
4 cups Chicken broth
4 2\" squares sizzling rice (see recipe)
1 cup Sliced fresh mushrooms
⅓ cup Sliced water chestnuts
⅓ cup Frozen green peas, thawed
Salad oil

Directions

* Pork should be cut in matchstick pieces This soup makes a showy presentation. At the table you slide fried rice cakes into the soup to create a crackling, sizzling sound. Actually, you can add the rice cakes to almost any soup and give the soup a sizzling name. The trick is to be sure that both rice cakes and soup are piping hot.

In a bowl, blend soy, sherry and cornstarch. Add pork and mix until well coated. Let stand for ten minutes. In a 2-quart pan, heat chicken broth to boiling. Add pork, stir several times, then reduce heat and simmer for five minutes. Add mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2 minutes. Add green onion, salt to taste and sesame oil.

Keep soup hot while you fry sizzling rice cakes per recipe. Pour hot soup into a warm tureen and carry to the table. Bring hot fried rice cakes to the table in a bowl and immediately slide into the soup.

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