Sizzling Rice Soup

INGREDIENTS:
1 can straw mushrooms (can be found in Asian markets)
1 medium (about 6 ounces) boneless, skinless chicken breast
1 slice ginger
1/4 cup cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoots
1/4 cup canned water chestnuts
5 cups chicken stock or broth
1 TBSP dark soy sauce
1 1/2 tsp Chinese rice wine or dry sherry
A few drops sesame oil
Crispy Rice (see directions below)
Vegetable oil for deep-frying

DIRECTIONS:
Cut the water chestnuts and bamboo shoots into desired thickness. Bring a pot of water to boil. Add the chicken and slice ginger and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.

Bring the chicken stock or broth to a boil. Add the chicken and pork, shrimp, and vegetables. Let simmer for a few minutes, then add the soy sauce, rice wine, and salt and pepper to taste. Drizzle with the sesame oil. Bring back to a boil and then let simmer for a few more minutes. Place the soup in a large serving bowl and keep warm.

Heat wok and add oil for deep-frying. When oil is ready, add the Crispy Rice. Deep-fry until it puffs and turns brown, then drain on paper towels.

Add the rice to the soup at the table, so that the guests can hear the rice make popping sounds when added to the broth.

Crispy Rice:
Rinse 1 cup of long or medium grain rice. In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain) to the rice and bring to a boil. Cover and simmer on low hear for 30 minutes. Remove from burner and allow to cool.

While rice is cooling, preheat oven to 300 degrees Fahrenheit. Place the rice on a baking sheet, making sure that is is about, but no more than, 1/4 inch thick.

Bake rice for 50-55 minutes, until it is dry. Cool and cut into 2-inch squares.