Ingredients:

  • 5 cups (360 g) Cooked White Rice (day-old, cooled)
  • 1/2 teaspoon Salt (fine sea salt)
  • 4 cups (950 ml) Neutral Oil (for deep-frying)
  • 1 tablespoon (15 ml) Neutral Oil (for sautéing)
  • 1 tablespoon (15 g) Fresh Ginger, minced
  • 2 cloves Garlic, minced
  • 1/2 cup (80 g) Carrots, small dice
  • 1 cup (80 g) Shiitake Mushrooms, sliced
  • 8 oz (225 g) Raw shrimp and/or diced chicken breast
  • 6 cups (1.4 Litres) Low-Sodium Chicken Stock
  • 1 tablespoon (15 ml) Low-Sodium Soy Sauce
  • 1 teaspoon (5 ml) Rice Vinegar
  • 1/4 cup (35 g) Frozen Peas
  • 2 Scallions, sliced (for garnish)
  • 2 tablespoons Cornflour (Cornstarch)
  • 3 tablespoons Cold Water (for slurry)

Instructions:

  1. Prep the Rice: Combine the cooled, packed rice with the salt. The rice must be cold and slightly dry for the best results.
  2. Press and Shape: Line a large sheet pan with parchment paper. Spread the salted rice evenly into a very thin layer (about 3–4 mm thick). Use a second piece of parchment and a rolling pin to press the rice firmly, ensuring it is cohesive.
  3. Chill and Dry: Place the pressed rice sheet, uncovered, in the refrigerator for at least 2 hours, or until thoroughly dried and stiff. The drier the rice, the crispier the final product.
  4. Cut: Once stiff, carefully cut the rice sheet into diamond or square shapes (approx. 1.5 inches / 4 cm). Set aside.
  5. Heat Oil: Pour 4 cups of neutral oil into the heavy pot/wok. Heat to 350°F (175°C). Use a deep-fry thermometer to monitor accuracy.
  6. Fry the Crackers: Carefully drop the rice squares in batches into the hot oil, ensuring you do not overcrowd the pot.
  7. Cook Until Golden: Fry for 2–4 minutes, turning occasionally, until the crackers puff up dramatically and turn a deep golden brown.
  8. Drain: Remove the crispy guoba using a slotted spoon or spider and place them immediately onto a wire rack to drain excess oil. Keep them warm or at room temperature.
  9. Sauté Aromatics: In the soup pot, heat 1 tablespoon of neutral oil over medium heat. Add minced ginger and garlic and sauté for 30 seconds until fragrant.
  10. Add Vegetables: Add the diced carrots and sliced mushrooms. Sauté for 3–4 minutes until they begin to soften.
  11. Add Liquid and Seasoning: Pour in the chicken stock, soy sauce, and rice vinegar. Bring the mixture to a gentle boil, then reduce heat to a steady simmer.
  12. Add Protein: Add the shrimp and/or chicken pieces. Simmer gently for 3–5 minutes until the protein is just cooked through. Add the frozen peas for the last minute of cooking.
  13. Thicken the Broth: Whisk together the cornflour and cold water to create the slurry. While stirring the simmering soup, slowly drizzle in the slurry until the soup reaches a light, velvety consistency. Taste and adjust seasoning.
  14. Prepare Bowls: Place 4–5 pieces of the crispy rice guoba directly into the bottom of each serving bowl.
  15. The Sizzle: Ladle the steaming hot soup immediately and generously over the rice crackers, working quickly. The sudden contact will cause the dramatic, satisfying sizzle and crackle.
  16. Garnish and Serve: Garnish with fresh scallions and serve instantly while the rice is still sizzling and the soup is piping hot.