3 oz baby shrimp
3 oz boneless chicken, diced
1 each egg
4 tbsp cornstarch
4 cup cooking oil
3 cup chicken broth
1 oz mushrooms
2 tbsp diced water chestnuts
2 tbsp diced bamboo shoots
1/3 cup green beans, trimmed, cut in
1/2 tsp salt
1 tbsp sherry
2 oz sizzling rice, uncooked
Directions
1. Mix together the shrimp, chicken, egg, and cornstarch. Heat 3
cups of the oil in wok. When it is hot, add shrimp and chicken
mixture. Cook for 1/2 minute and drain.
2. Place above mixture in pot with the broth, mushroom, water
chestnuts, bamboo shoots, and green beans. Bring to a boil. Add
salt and sherry. Return to a boil. Reduce heat and allow to
simmer.
3. Meanwhile, heat the remaining oil until it is hot. Add rice
and brown quickly. Drain and add to soup. Serve. By cooking the
rice before it is added to the soup, we add a crunchy texture to
this savory dish.
Servings: 4 servings
Assorted Sizzling Rice Soup Recipe brought to you by Recipe Ideas
Categories: Rice; Soup; Vegetable
The History of Recipes
It is possible to follow the history of written recipes back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, mostly, these ancient cookbooks were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and asafoetida. As our culinary historical trip moves on a few more years there were a couple of interesting books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that is popular today, but rather descriptions of the types of meals eaten by the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, such as coriander, parsley, and basil. These new foods and tastes prompted an increase in publications on food, many of which still exist in academic collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially cooks and their recipes became highly prized. However, it wasn`t until the nineteenth century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery books were in great demand, as a result of better eduction, more free time and disposable income. The introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Assorted Sizzling Rice Soup recipe.
