Shrimp & Chicken Sizzling Rice Soup (for 2) Recipe

Dry and Fry Rice

If using day-old rice, spread the cup of rice on a tray and pat dry with paper towels for 10 minutes. Heat 1 cup vegetable oil in a small heavy-bottomed saucepan over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Test by dropping a small grain — it should sizzle immediately. Working in small batches, drop small clumps or single grains into the oil and fry until puffed and crisp, about 10–20 seconds per piece. Remove with a slotted spoon to a paper-towel-lined tray and sprinkle lightly with 1/4 tsp salt. Let cool and set aside. Keep oil warm but not smoking for reuse or discard when cool.

Slice and Marinate Proteins

Slice the chicken breast into thin bite-size strips (about 3 mm thick). In a bowl combine 1 egg white, 1 tsp cornstarch, 1 tsp rice wine (or dry sherry) and 1/4 tsp salt. Add the sliced chicken and toss to coat evenly. Let marinate for 10–15 minutes while you prepare the other components. Pat the shrimp dry and set aside; if you prefer, toss shrimp with a pinch of salt and 1/2 tsp cornstarch for a light coating (optional).

Velvet (Quick Cook)

To cook, heat a nonstick skillet over medium-high heat with 1 tsp oil. Add marinated chicken in a single layer and sear quickly until just cooked through, 2–3 minutes, stirring once. Transfer chicken to a plate. In the same skillet add the shrimp and cook 1–2 minutes per side until pink and opaque. Remove shrimp and keep warm with chicken.

In a medium pot or saucepan, heat 1 tsp sesame oil over medium heat. Add the julienned ginger and sliced mushrooms and cook, stirring, until mushrooms soften, about 2–3 minutes. Add the sliced spinach or napa cabbage and cook until wilted, 1 minute. Add the sliced scallions (reserve a few thin slices for garnish).

Pour 4 cups low-sodium chicken broth and 1 cup water into the pot with the vegetables. Stir in 1 tbsp light soy sauce, 1 tsp salt, and 1/4 tsp white pepper. Bring the broth to a gentle simmer over medium heat. Taste and adjust seasoning as needed. Let simmer 3–5 minutes to marry flavors.

Whisk 1 tsp cornstarch with 3 tbsp cold water to make a slurry. Slowly pour the slurry into the simmering broth while stirring gently; cook 1–2 minutes until the soup slightly thickens. Reduce heat to low. Slowly drizzle the lightly beaten egg into the soup in a thin stream while stirring gently to create egg ribbons. Return the cooked chicken and shrimp to the pot and warm through 1 minute. Turn off heat and stir in 1 tsp sesame oil for aroma.

Ladle the hot soup into two shallow, heatproof serving bowls. Just before serving, sprinkle a handful of the sizzling (crispy) rice over the top of each bowl so the hot broth makes it sizzle. Garnish with reserved scallion slices. Serve immediately so diners enjoy the crackle of the rice. If desired, pass additional soy sauce or white pepper at the table.