Another thick rice soup, this one with more refined overtones than the previous recipe, for homey chicken-and-rice soup. Although this recipe, too, is an excellent way to use leftover cooked rice, the inclusion of fresh, plump oysters is slightly extravagant.
Place the cooked rice in a fine-meshed strainer and rinse under cold water until each grain is separated and no longer gummy. Drain the rice well until no water drips from the strainer.
Pour off and reserve any natural juice (liquor) from the oysters. Sprinkle
Pour the stock and reserved liquor into a wide-mouthed pot and bring to a boil rapidly. Reduce the heat to maintain a steady simmer, skim off any foam, and add the rice. Stir to separate any lumps.
Add the oysters and cook for 1 minute. Season the broth with rice wine and soy sauce, stir to distribute well, and cook for 2 more minutes. Sprinkle with chives and serve immediately.
© 1985 Elizabeth Andoh. All rights reserved.