How To make Sizzling Rice Soup 2 (Chicken)
1 c Long grain rice
1 c Water
1 Whole chicken breast
3 T Cornstarch
3 T Water
1 T Soy sauce
6 c Chicken stock
2 c Shredded watercress, OR
2 c Lettuce OR spinach, shredded
1/2 c Finely chopped green onions
1 t Dark sesame oil (opt)
Salad oil for deep frying Preparation: Skin, bone and cut the chicken breast into julienne strips. Rice: In a large heavy saucepan or Dutch oven, combine rice and water over high heat. Bring to a boil, cover, reduce heat to medium and cook 10 minutes. Drop heat to low and cook for an additional 30 minutes without removing the lid. The crusty rice around the sides and bottom will stick to the pan. This will be used in the soup. Take off the top layer of softer rice and reserve for another use. Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low. If the rice is dried at room temperature, allow 12-24 hours before deep frying. Soup: Toss the strips of chicken breast with 1 tablespoon of the cornstarch. Set aside. In a small container, combine remaining 2 tablespoons of cornstarch with water and soy sauce. Heat stock just to boiling. Stir in soy mixture and chicken. Simmer 5 minutes. Add the shredded greens, onions and sesame oil, if desired. Keep the soup hot (but not boiling) while frying rice. Heat oil to 375 degrees in a deep-fryer or heavy saucepan. Fry rice 3 to 5 minutes until puffed and lightly browned. Be watchful, because it can burn quickly. Lift rice out of the fat with a slotted spoon. Drain the rice on paper towls and place in a heated tureen or individual bowls. Pour in the soup. Serve at once. Additional fried rice may be passed during the course.
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Chicken Sizzler Recipe /How To Make Chicken Sizzling By Yasmin’s Cooking
Chicken Sizzler or Chicken Sizzling are delectable which are not only super tempting but delicious too at the same time. Chicken Sizzler Recipe as we all know is served on wooden plate on which iron hot plate is kept and on that hot plate few grilled or pan sautee vegetables , french fries , hakka noddles/ fried rice is placed, lastly topped with different kind of gravies with chicken. In short it is a whole some meal on that one plate. Chicken Sizzler is one of my family’s favorite meal.
Ingredients
Ingredients for Chicken
200 gram chicken boneless
Half cup green bell pepper
Half cup yellow bell pepper
Half cup red bell pepper
Half cup green onion
Half cup carrot
1 teaspoon ginger garlic
1 tablespoons cornstarch
3 teaspoon soya sauce
3 tablespoons sweet chilli sauce
1 tablespoons vinegar
Salt to taste
Half tablespoons black pepper powder
(Ingredients for noodles)
2 cup boiled noodles
1 teaspoon noodles masala
Half teaspoon black pepper powder
Salt to taste
1 tablespoons soya sauce
1 tablespoons sweet chilli sauce
1 teaspoon vinegar
2 tablespoons oil
(Ingredients for Rice)
2 cup boiled rice
Half cup carrot
1 cup broccoli
1 cup peas
1 cup cauliflower
1 teaspoon noodles masala
1 tablespoons soya sauce
1 teaspoon sweet chilli sauce
Half teaspoon black pepper powder
Salt to taste
1 teaspoon ginger garlic
2 tablespoons oil
#chickensizzler #chickensizzling #yasminscooking #chickensizzlerrecipe #howtomakechickensizzler #chickensizzlingrecipe #chickensizzlerresturentstyle
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homemade garam masala
chinese black pepper chicken with masala fried rice
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Recipes Mania: Sizzling Rice Skillet
This is our second video for today. Rachel helped Krystal make Sizzling Rice Skillet. We hope you enjoy. Let us know what you think in the comments. Give this video a thumbs up if you like it and don't forget to subscribe.
Budget Friendly Sizzling 99'ers | Unlimited Rice, Soup, Gravy with Free Ice Tea
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Thai Breakfast Rice Soup Recipe Kao Tom | Thai Recipes ข้าวต้มกุ้ง
Another Thai breakfast video! You can think of this as the Thai sister of congee which is of Chinese origin. Instead of being porridge-like, it's more of a soup. Jasmine rice is added to flavourful broth, and it's one of the most comforting dishes. It's a great breakfast in the winter too!
To put this together quickly in the morning: Make the broth and whatever protein you like in advanced and keep them in the fridge. Have some cooked jasmine rice in the fridge, too. Comes time to eat, bring the broth to a boil, add the rice and protein and let it heat up thoroughly. Et voila!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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