♨️ Dad’s SIZZLING Rice Soup! (鍋巴湯)

By Made With Lau · 30 min

Ingredients

Instructions

1. Halve the chicken breast lengthwise, then slice each half thinly. Marinate with salt, cornstarch and water, mix well and set aside.
2. Peel and devein the shrimp, remove tails, halve larger shrimp, rinse until clean, squeeze dry, then toss with cornstarch and set aside.
3. Wash the napa cabbage, bok choy, king oyster mushroom, carrot and snow peas (or green beans) well, then drain.
4. Cut napa cabbage into small pieces about half an inch thick, halve the mushroom lengthwise and cut into small pieces, halve the carrot lengthwise and slice, leave snow peas whole or cut at an angle, and cut bok choy at the stem and into small pieces.
5. In a large wok or pot over high heat, add chicken broth and 4 cups water (boiling if possible), cover and bring to a full boil.
6. Add 4 oz oil. Add the carrot first and cook briefly, then add the remaining vegetables and mix. Season with 2 tsp salt and 0.5 tsp sugar, adjusting salt down if using regular broth.
7. Cover and return to a boil. Uncover, add the chicken and stir to separate, then 20-30 seconds later add the shrimp and stir again.
8. After 15-20 seconds, season with 0.5 tsp sesame oil, 0.25 tsp white pepper and 1 tsp fish sauce, taste and adjust, then transfer to a serving bowl.
9. In a clean dry wok, heat oil to 375°F (190°C). Fry the rice crackers, moving them around, for 40-50 seconds until slightly browned, then scoop out.
10. Add the crispy rice crackers to the soup at the table and serve immediately.

Summarized from Made With Lau's video. Watch it for the details.

More recipes with

RiceCarrotMushroomChicken breastShrimpCabbageBok choyNapa cabbage