A cafe or restaurant niche, sizzling grain soup makes crackling sounds when crisp grain is put into the new broth.
Ingredients
- 4 large dried black mushrooms. stems removed
- 1 medium (about 6 ounces) boneless, skinless chicken white meat
- 1 slice ginger root
- 1/4 cup barbequed pork (or cooked pork)
- 4 ounces shrimp
- 1/4 cup canned bamboo shoots
- 1/4 cup canned water chestnuts
- 5 cups chicken stock or broth
- 1 cup reserved mushroom soaking liquid
- 1 TB dark soy sauce
- 1 1/2 teaspoon Chinese grain wine or dry sherry
- Pepper and salt to taste
- A couple of drops sesame oil
- Crispy Grain (see directions for recipe)
- Vegetable oil for deep-frying
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Preparation
Soak mushrooms in serious trouble for around twenty minutes. Strain the liquid and reserve 1 cup for that soup. Cut mushrooms into quarters. Cut water chestnuts and bamboo shoots into thin slices.
Bring a pot water to boil. Add some chicken and slice ginger root and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.
Bring the chicken stock or broth and also the reserved mushroom liquid to some boil.
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Add some chicken and pork, shrimp and also the vegetables. Let simmer for any couple of minutes, adding the soy sauce, sherry, and also the pepper and salt. Drizzle using the sesame oil. Restore to some boil after which let simmer for any couple of more minutes. Put the soup inside a large serving bowl and warm.
Heat wok and add oil for deep-frying. When oil is prepared, add some Crispy Grain. Deep-fry until it puffs and turns brown, then drain in writing towels.
Add some grain towards the soup while dining, to ensure that visitors can hear the grain make popping sounds when put into the broth.
To Create Crispy Grain
Preparation Time: 1 1/2 hrs
Yield: 7 squares
Rinse 1 cup of lengthy or medium grain grain.
Inside a pot, add 1 1/2 cups water (1 1/4 cups for medium grain grain) towards the grain and produce to some boil.
Cover and simmer on low heat for half an hour. Remove from burner and permit to awesome.
While grain is cooling, preheat oven to 300 levels F.
Put the grain on the baking sheet, ensuring it's about, but a maximum of, 1/4-inch thick.
Bake the grain for 50 - 55 minutes, until it's dry.
Awesome and reduce 2-inch squares.
Store inside a canister until needed. Don't freeze.
