Sizzling Rice Soup Honolulu

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup long grain rice (not converted)
• 1 cup water
• 1 whole chicken breast, skinned,boned and cut into julienne strips
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 tablespoon soy sauce
• 6 cups chicken stock
• 2 cups shredded fresh watercress or 2 cups lettuce or 2 cups spinach
• 1/2 cup finely chopped green onion
• 1 teaspoon sesame oil
• vegetable oil (for deep frying)

Recipe

• 1 rice: this step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or dutch oven combine rice and water over high heat.
• 2 bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes without removing lid.
• 3 the crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
• 4 take off the top layer of soft rice and reserve for another use.
• 5 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.
• 6 the soup: toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
• 7 in a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
• 8 heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
• 9 add the shredded greens, onions and sesame oil, if desired.
• 10 keep the soup hot (but not boiling) while frying rice.
• 11 heat oil to 375 degrees f in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
• 12 lift rice out of the oil with a slotted spoon.
• 13 drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
• 14 or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
• 15 additional fried rice may be passed during the course.
• 16 any crispy rice left over is delicious used in salads or eaten out of hand.
• 17 the preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
• 18 it takes a little doing, but well worth the effort.