She Strengthens

Savory Taiwanese-Inspired Soup Recipe

A Delicious Twist on a Classic Dish

When I moved from Chicago to the Missouri Ozarks, I found myself craving a beloved Taiwanese-inspired soup that was no longer available at local restaurants. I decided to take matters into my own hands and create my own recipe. After experimenting with various ingredients and techniques, I’m thrilled to share my version with you.

The Perfect Blend of Flavors and Textures

This hearty soup combines the tender flavors of chicken, shrimp, and mushrooms with the crunch of crispy rice and the freshness of green onions. You can customize the recipe to your taste by adding or subtracting ingredients as you see fit.

Preparation Time: 1 3/4 hours

Active Time: 30-45 minutes

Yield: 4-5 first course servings or 2-3 ample, meal-size servings

Ingredients:

• 1 cup uncooked white rice
• 3 ounces small frozen cooked shrimp, thawed
• 5 ounces skinless, boneless chicken pieces, cut into chunks and cooked
• 1 egg
• 1 tablespoon cornstarch
• 4 cups chicken broth
• ½ cup mushrooms, chopped or thinly sliced
• ½ – 1 full can of sliced water chestnuts
• ¼ cup sliced bamboo shoots (optional)
• ¼ cup sliced green onions
• ½ cup snow pea pods, cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon pepper (preferably white pepper)
• 2 tablespoons sherry (or rice wine, or any cooking or dry white wine)
• 1 teaspoon soy sauce

Cooking the Rice

Before starting the soup, cook the rice according to the package instructions. Spread the cooked rice in a thin layer on a lightly greased baking sheet and bake at 300°F for about an hour, turning the rice layer over after 30 minutes. Break the rice apart and set it aside.

Preparing the Soup

1. Mix the Protein Mixture: Combine the chicken, shrimp, cornstarch, sherry, and soy sauce. Set aside.
2. Heat the Broth: In a large pot, bring the chicken broth, water chestnuts, and bamboo shoots (if using) to a boil. Add salt and pepper, then reduce the heat and simmer for 3-4 minutes.
3. Add Fresh Vegetables: Add the mushrooms, green onions, and any other desired fresh vegetables to the pot.
4. Beat the Egg: Beat the egg and add it to the protein mixture.
5. Fry the Rice: Heat 3 tablespoons of oil in a frying pan until hot. Add the rice and brown it.
6. Combine the Mixtures: Add the protein mixture to the hot broth and stir to combine. Return the mixture to a boil.
7. Assemble the Soup: Remove the rice from the oil with a slotted spoon, drain briefly on paper towels, and add it to the soup.
8. Serve and Enjoy: Pour the soup into large serving bowls and add the crispy rice. If both are hot enough, the soup should sizzle!