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Four Delight Sizzling Rice Soup

2 teaspoons soy sauce
2 teaspooons sherry
2 teaspoons cornstarch
4 cups chicken stock
2/3 pound boneless lean pork, cut in matchstick pieces
1/2 cup sliced water chestnuts
1/2 cup frozen green peas
2 whole green onions
1 teaspoon sesame oil
4 2-inch-squares sizzling rice
salad oil

In a bowl, blend soy, sherry and cornstarch. Add pork and mix
until well coated. Let stand for 10 minutes.

In a 2-quart pan, heat chicken broth to boiling. Add pork, stir
several times, then reduce heat and simmer for 5 minutes. Add
mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2
minutes. Add green onion, salt to taste and sesame oil.

Keep soup hot while you fry sizzling rice cakes. Pour hot soup
into a warm tureen and carry to the table. Bring hot fried rice
cakes to the table in a bowl and immediately slide into soup.
Makes 4 to 6 servings.

Sizzling Rice

Place 1 cup short grain rice in a 2-quart pan. Wash with water
until water runs clear; drain. Add 1 cup cold water. Cover and
bring to a boil over high heat; reduce heat to low and simmer for
20 minutes. Turn off heat and let stand for 30 minutes. Dump rice
into a non-stick skillet and pack into an even layer 1/2 inch thick.
Cook over low heat for on hour. Turn layer of rice over and cook
for another hour or until rice is very dry. When cool, break into
2 inch squares and store in an airtight container.

To cook sizzling rice, pour salad oil to a depth of 1 inch in a
small deep pan. Heat to 375. Cook rice squares, 2 or 3 at a time,
until golden brown, about 2 minutes. Drain on paper towels, then
use while still hot.


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