General Chao's Sizzling Rice Soup

This recipe is Sizzling Rice Soup, but I just added the General Chao part to grab your attention. It seems like everyone I know (when I say everyone I know, I really mean maybe a handful of people, preferably of Caucasian descent) is always asking me who exactly "General whats-his-name" is. To be honest, I don't think he exists. Sorry to burst your bubble.

Would you believe me if I said this was an ancient Chinese recipe salvaged from Confucius's grave. Yeah, I wouldn't either. In any case, for those of you out there who are worried that there are "exotic meats", birds nest or shark fin in this soup, and you know who you are. Fear not. If you're a vegetarian, this might just be your type of meal....sans chicken broth and the beef.

But the main point I want to make is that what makes this soup so good is really the sizzling rice. No, really...I'm not even joking this time.

Sizzling Rice Soup
adapted from Mommy Chao's Recipe

• 4-6 bunches of baby bok choy (substitute similar qty of any bok choy-like veggies)
• 1 large handful of snow peas (not sugar snap peas)
• 2 Tbsp extra virgin olive oil
• 0.5-1 lb of flank steak (in this case I used chuck steak)
• 1 large daikon root (chinese radish - go to any asian market)
• 1 qt of chicken broth (vegetable broth may be substituted)
• Soy sauce (to taste)
• 1-2 cups dried out white rice
• ~2 cups of vegetable oil

First things first: Drying Out Your Rice

Preface - Chinese/East Asian people have been known to eat rice fairly often. If you find yourself making rice or have left over rice from last night at Pei Wei, don't throw it away. This is the dish you need it for.

1. Lay out your rice on to tin foiled baking sheet and cover it with a paper towel.
2. Wait for the rice to dry out and harden completely
3. This may take a day or two....or three?

Now, that your rice is ready, it is time to make soup.

1. Pour 1 qt of chicken broth into a large pot (one that you cook spaghetti in) on high heat to boil. If you don't have chicken broth boullion cubes will work too.
2. Add the olive oil to this. Stir
3. Chop your bok choy into 1-1.5 in squares
4. Peel your daikon like a potato and cut it into small squares too
5. Clean your snow peas (Here's How).
6. Next cut your beef into long thin strips (1 in long and 0.25 in wide....eyeball it.
7. Once the broth is boiling, drop all of these ingredients into the water.
8. Bring heat down to medium heat and simmer.

Now it's time to make the sizzling rice. Never fry the rice before you make the soup. The key to a good sizzle is to add your rice to your soup as you take it out of the oil.

1. Pour your vegetable oil into a sauce pan on high heat
2. When is your oil hot enough? Test by throwing a little grain of dry rice into it. If it is ready it will puff up and look similar to a rice cracker.
3. Portion out your soup into bowls.
4. Once your oil is up to temperature you want to add your dried rice. Use just enough to cover the bottom of the sauce pan.
5. Stir the rice around to get an even fry.
6. Once they are puffed up like a rice cracker place them on a plate.
7. Immediately add the rice to the soup.
8. Watch it sizzle. Oooohhh....Ahhhhhhhhh. Wave your hands around it like you're a chinese chef/magician.
9. Eat it now. The soup is the best when the rice is still crunchy.

And now for pictures.

Before: