Sizzling Soup

Ingredients

120 gr long rice cook
1,900 ml chicken broth
280 gr chicken cube
170 gr mushrooms
30 gr green onions
8 bamboo shoots drain
230 ml water chestnuts drain
4 chicken bouillon
2 gr garlic powder
240 gr peas
60 ml cooking oil

Instructions

Spread cooked rice on a greased 15x10 inch baking pan. Bake at 160ÂșC for 2 hours or until fried and browned, stirring occasionally; set aside. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Cover and simmer for 1 hour. Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.