Kitchen Recipe Collection
Sizzling Rice Soup (Guoba Rou Pian)
A fun and dramatic soup where piping hot, deep-fried rice crusts (guoba) are dropped into a rich chicken and shrimp broth at the table, creating a loud sizzling sound.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 cup Guoba (crispy rice crusts), store-bought or homemade
- Oil for deep frying
- 4 cups rich chicken broth
- 100g shrimp, peeled
- 100g chicken breast, thinly sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup snow peas
- 1/2 cup wood ear mushrooms, rehydrated
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 2 tbsp cornstarch mixed with water
Equipment
- Saucepan for soup
- Wok for frying
- Heated serving bowl
Instructions
- 1
Marinate Meats
Toss the chicken slices and shrimp with a pinch of salt, wine, and a dash of cornstarch.
- 2
Heat Broth
In a saucepan, bring the chicken broth to a simmer. Add the bamboo shoots and wood ear mushrooms.
- 3
Cook Meats
Add the marinated chicken and shrimp to the broth. Simmer for 2 minutes until just cooked.
- 4
Season Soup
Season the soup with soy sauce, salt, and white pepper.
- 5
Add Snow Peas
Drop in the snow peas.
- 6
Thicken Soup
Stir in the cornstarch slurry until the soup thickens slightly to a gravy-like consistency. Turn off heat and add sesame oil.
- 7
Prepare Serving Bowl
Transfer the hot soup to a large, pre-warmed serving bowl.
- 8
Heat Frying Oil
In a wok, heat oil to 400°F (200°C). The oil must be very hot.
- 9
Fry the Rice
Drop the dry rice crusts (Guoba) into the hot oil. Fry for 10-15 seconds until they puff up and become blistered and golden.
- 10
Drain Quickly
Remove the rice crusts instantly with a slotted spoon and shake off excess oil.
- 11
Serve Quickly
Bring the hot soup and the hot, fried rice crusts to the dining table immediately.
- 12
The Sizzle
Dump the hot fried rice crusts directly into the soup in front of the guests. It will sizzle, pop, and steam dramatically. Eat while the rice is still crunchy!
Cooking Tips
- The 'sizzle' relies on temperature difference. The rice must be screaming hot straight from the fryer, and the soup must also be piping hot.
- You can make your own Guoba by pressing cooked rice flat onto a baking sheet, baking it at a low temperature until completely dehydrated, and breaking it into shards.
Variations
- Tomato Sizzling Rice: Add fresh tomatoes to the broth to create a slightly sweet and sour base.
Nutrition Estimate
310 calories · 18g protein · 30g carbs · 12g fat · 2g fiber per serving
