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Receta Sizzling Rice Soup #2 (Chicken)
by Global Cookbook

Sizzling Rice Soup #2 (Chicken)
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Ingredientes

  • 1 c. Long grain rice
  • 1 c. Water
  • 1 whl chicken breast
  • 3 Tbsp. Cornstarch
  • 3 Tbsp. Water
  • 1 Tbsp. Soy sauce
  • 6 c. Chicken stock
  • 2 c. Shredded watercress, Or possibly
  • 2 c. Lettuce Or possibly spinach, shredded
  • 1/2 c. Finely minced green onions
  • 1 tsp Dark sesame oil (opt)
  •     Salad oil for deep frying

Direcciones

  1. Preparation: Skin, bone and cut the chicken breast into julienne strips.
  2. Rice: In a large heavy saucepan or possibly Dutch oven, combine rice and water over high heat. Bring to a boil, cover, reduce heat to medium and cook 10 min. Drop heat to low and cook for an additional 30 min 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 possibly place in a glass baking dish in a microwave oven for 10 min on low. If the rice is dry at room temperature, allow 12-24 hrs before deep frying.
  3. Soup: Toss the strips of chicken breast with 1 Tbsp. of the cornstarch. Set aside. In a small container, combine remaining 2 Tbsp. of cornstarch with water and soy sauce. Heat stock just to boiling. Stir in soy mix and chicken. Simmer 5 min. Add in the shredded greens, onions and sesame oil, if you like. Keep the soup warm (but not boiling) while frying rice. Heat oil to 375 degrees in a deep-fryer or possibly heavy saucepan. Fry rice 3 to 5 min till puffed and lightly browned.
  4. Be watchful, because it can burn quickly. Lift rice out of the fat with a slotted spoon. Drain the rice on paper towls and place in a heated tureen or possibly individual bowls. Pour in the soup. Serve at once. Additional fried rice may be passed during the course.