*  Exported from  MasterCook  *
                      SIZZLING RICE SOUP #2 (CHICKEN)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Oriental
                 Poultry                          Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Long grain rice
    1       c            Water
    1                    Whole chicken breast
    3       tb           Cornstarch
    3       tb           Water
    1       tb           Soy sauce
    6       c            Chicken stock
    2       c            Shredded watercress, OR
    2       c            Lettuce OR spinach, shredded
      1/2   c            Finely chopped green onions
    1       t            Dark sesame oil (opt)
                         Salad oil for deep frying
   Preparation: Skin, bone and cut the chicken breast
   into julienne strips.
   Rice: In a large heavy saucepan or Dutch oven, combine
   rice and water over high heat. Bring to a boil, cover,
   reduce heat to medium and cook 10 minutes. Drop heat
   to low and cook for an additional 30 minutes 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
   place in a glass baking dish in a microwave oven for
   10 minutes on low. If the rice is dried at room
   temperature, allow 12-24 hours before deep frying.
   Soup: Toss the strips of chicken breast with 1
   tablespoon of the cornstarch. Set aside. In a small
   container, combine remaining 2 tablespoons of
   cornstarch with water and soy sauce. Heat stock just
   to boiling. Stir in soy mixture and chicken. Simmer 5
   minutes. Add the shredded greens, onions and sesame
   oil, if desired. Keep the soup hot (but not boiling)
   while frying rice. Heat oil to 375 degrees in a
   deep-fryer or heavy saucepan. Fry rice 3 to 5 minutes
   until puffed and lightly browned. 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 individual bowls. Pour in the
   soup. Serve at once. Additional fried rice may be
   passed during the course.
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