Ingredients

Method

In a large saucepan, bring the chicken broth to a boil. Add the mushrooms, carrots, bok choy, water chestnuts, and cooked chicken to the saucepan. Cook for 5-6 minutes, or until the vegetables are tender.

Stir in the soy sauce, oyster sauce, and ground white pepper. Reduce the heat to low and keep the soup warm.

In a deep-fryer or large saucepan, heat oil to 375°F (190°C).

Carefully drop small portions of the cooked rice into the hot oil, working in batches. The rice will puff up and become crispy. Remove the rice from the oil using a slotted spoon and drain on paper towels.

To serve, ladle the soup into serving bowls and top with the crispy rice. The rice will sizzle when it comes into contact with the hot soup.

Serve the Sizzling Rice Soup immediately.