Guo Ba

Sizzling Rice

Preparation info

  • Difficulty


  • Serves


    as a Part of a Chinese meal, or 2 as a Single Dish.

Appears in

“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.


  • 50 g/2 oz Chinese dried black mushrooms
  • 225 g/8 oz lean pork
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons cornflour
  • 225 g/8 oz boneless chicken breast
  • 1 egg white
  • ½ teaspoon salt
  • 2 teaspoons cornflour
  • 225 g/8 oz Chinese cabbage
  • 850 ml/ pt chicken stock
  • 1 teaspoon salt
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons light soy sauce
  • tablespoons cornflour dissolved in 2 tablespoons water
  • 3 tablespoons finely chopped spring onions
  • 1 tablespoon sesame oil
  • 450 ml/16 fl oz peanut oil
  • 1 rice cakeor 10 crusts of dried rice cakes


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 6-mm/¼ in thick by 5 cm/2 in long. Combine them with the soy sauces, rice wine or sherry, and cornflour.

Cut the chicken into slices about 6 mm/¼ in thick by 5 cm/2 in long. Combine the chicken with the egg white, salt, and cornflour and set in the refrigerator for 20 minutes. Wash and shred the Chinese cabbage.

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.