Sizzling Rice Soup (for 2) Recipe

Prepare aromatics

Peel and finely grate or mince the fresh ginger (about 1 tablespoon). Mince the garlic cloves. Separate the white and green parts of the scallions; reserve whites for the soup and greens for garnish.

In a medium saucepan, combine 4 cups chicken broth and 1 cup water. Add grated ginger, minced garlic, scallion whites (about 1 tablespoon), 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon white pepper, and 1 teaspoon salt. Bring to a gentle simmer over medium heat.

Let the broth simmer gently for 6–8 minutes to allow the aromatics to infuse. Taste and adjust seasoning — add up to another 1/2 teaspoon salt or 1/2 teaspoon soy sauce if needed.

While broth simmers, thinly slice the chicken across the grain into pieces about 1/8–1/4 inch thick. If using shrimp, pat dry and set aside.

Add the sliced shiitake mushrooms to the simmering broth and cook 2 minutes. Add the chicken slices in a single layer and simmer gently until opaque and cooked through, about 2–3 minutes for thin slices. If using shrimp, add them in the final minute and cook until pink and just done.

Add the baby bok choy and simmer another 1–2 minutes until wilted but still bright green. Stir in 1 teaspoon sesame oil. Keep the soup hot on the lowest burner while you make the sizzling rice.

Dry and crisp the day-old jasmine rice: heat a large nonstick or carbon-steel skillet over medium-high heat. Add 1 tablespoon neutral oil; swirl to coat. Add 1 cup of the very dry day-old rice in an even layer. Without stirring much, press lightly and let cook until the bottom is deep golden and crisp, about 3–5 minutes. Stir and continue to cook, drying more grains until about 80% of the rice is toasted and crunchy. Transfer to a plate and repeat with another tablespoon of oil if you want more crisp rice (you can also crisp all at once with 2–3 tablespoons oil).

For the true 'sizzling' effect, you can blitz the crisped rice a bit: once cooled slightly, pulse in a food processor in short bursts to get a mixture of whole crunchy grains and small crumbles (optional). Alternatively leave as loose crunchy grains.

In the same skillet, add the remaining 1 tablespoon oil and heat until shimmering. Add the crunchy rice spread into an even layer and let it sizzle for 30–45 seconds to re-crisp and warm through. Immediately transfer the sizzling rice to a heatproof shallow bowl or small skillet for serving.

Make cornstarch slurry: in a small bowl mix 1 teaspoon cornstarch with 2 teaspoons cold water until smooth.

With the broth simmering, stir the slurry once more and slowly drizzle it into the simmering soup while stirring gently. Cook 1 minute until broth slightly thickens to a silky consistency—this helps the broth cling to toppings and rice.

Ladle the hot soup with chicken, shrimp (if used), mushrooms, and bok choy over the sizzling rice in the heatproof bowl or shallow skillet. The hot broth will sizzle when it contacts the hot rice, creating the signature sound and texture.

Garnish immediately with sliced scallion greens and cilantro leaves if using. Serve with lime wedges to squeeze over the soup to brighten flavors.