“Sizzling rice” is the term describing the miniature explosion that occurs when crisp hot rice collides with thick soup. The magic of having the rice sizzle as one pours the hot soup over it always delights diners. I enjoyed this popular Sichuan version of the well-known rice dish at the Guihu restaurant in Xindu. Although it is a Sichuan recipe, this dish is not spicy. It is, however, so thick and satisfying, it may well become a meal in itself. You may make your own crisp rice at home or buy the dried rice at a Chinese grocery.
Soak the mushrooms in warm water for 20 minutes, squeeze out the excess liquid, cut off the stems, and quarter the caps.
Cut the pork into slices about
Cut the chicken into slices about
Bring the stock to a simmer, add the mushrooms, cabbage, salt, rice wine or sherry, soy sauce, and cornflour mixture. Simmer for 5 minutes and add the onions and sesame oil. Meanwhile, bring another pot of water to a simmer, and add the pork and chicken. Cook for 30 seconds, turn off the heat, and let the meat sit for 2 minutes. Remove the meat with a slotted spoon and add to the soup mixture.
Heat a wok or large frying pan until hot and add the oil. When the oil is very hot, deep-fry the rice cake or crusts and drain on kitchen paper. Quickly place it or the crusts in a soup tureen or deep bowl, and pour in the soup. Serve at once.
© 1990 Ken Hom. All rights reserved.