A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here’s my recipe – I hope you enjoy it! Feel free to add or subtract ingredients as your tastes dictate.
This is a dish of Taiwanese origin, but “Americanized”.
- 1Before starting to make the soup:
Cook rice first, as directed on package. Then, spread cooked rice in a thin layer on a lightly greased baking sheet. Bake about one hour at 300 degrees, turning the rice layer over after 30 minutes. (Ovens vary; you may need to bake a bit longer to get it crispy, but don’t let it burn.) Break rice apart and set aside. Fry and add to soup as directed.
- 21. Mix together the chicken, shrimp, cornstarch, sherry and soy sauce; set aside.
2. Into the soup pot put the broth, water chestnuts, and bamboo shoots, if you’re using them. Bring to a boil, add salt and pepper. Reduce heat and allow to simmer 3 or 4 minutes.
3. Add mushrooms, green onions and any other fresh vegetables you are using.
- 34. Beat egg and add it to the chicken, shrimp and sherry mixture.
5. Meanwhile, heat 3 tblsp oil until hot in a frying pan; place rice in oil to brown.
6. Add chicken and shrimp mixture to hot broth; stir and return to a boil. If adding fresh shredded greens, now is the time!
7. Remove rice from oil with slotted spoon, drain very briefly on paper towels.
8. Carefully pour soup in large serving terrine – or just serve from the stock pot.
- 49. Tableside, add rice to soup. If both are hot enough, your soup should sizzle! Dish into serving bowls immediately and enjoy!
Member recipes are not tested by the CHOW food team.