Chinese Sizzling Rice Soup with Pork Stock

My freezer is packed tight now that I have my 2012 pork. Because I need to keep more than just beef and pork in my freezer, I desperately need to make some room. Since I just took the Stupendous Stocks class at Portland Culinary Workshop, I decided to use my new skills and make pork stock.

8 lbs pork soup bones

1/4 lb carrots (about 3), roughly chopped
1/4 lb celery (about 4 stalks), roughly chopped
1/2 lb onion (about 2 large), roughly chopped
2 bay leaves
2 sprigs thyme
5(ish) black peppercorns


1. Caramelize bones in oven (30 - 45 minutes at 450F) on a cookie sheet. Deglaze the cookie sheet with about a cup or so of red wine.


2. Place bones to a large stockpot and add enough water to cover.


3. Bring to a simmer, skimming off foam and impurities.


4. Add the remaining ingredients, and simmer on very low temperature for at least 8 hours.


5. Strain the stock through a fine mesh. Let sit until the fat has solidified on the top, and skim off.


6. Refrigerate.

I didn't know exactly what I wanted to make with the stock, but a soup seemed like the most obvious choice. During some down time at work, I perused many many recipes using pork stock until coming across a recipe for sizzling rice soup (which, by the way, did not call for pork stock). Sizzling rice soup is one of my favorite things to order at a Chinese restaurant, and it reminds me of my childhood. Why not give it a try?

1 cup uncooked white rice – should make 2 cups cooked
6 oz. fresh shrimp, de-shelled and de-veined
10 oz. skinless, boneless chicken pieces cut into chunks and cooked (saute or use leftover chicken) 

1 Tbsp cornstarch
8 cups lightly seasoned homemade pork stock (or use chicken broth)
2 cans sliced water chestnuts

1 carrot, thinly sliced
1 cup snow pea pods, cut into 1 inch pieces
3/4 tsp salt 

1/2 tsp pepper (preferably white pepper but any ground pepper will work) 

4 Tbsp rice wine vinegar

2 tsp grated fresh ginger

2 tsp soy sauce

1. Before starting to make the soup cook the rice. Then, spread cooked rice in a thin layer on a lightly greased baking sheet. Bake about one hour at 300 degrees, turning the rice layer over after 30 minutes. (Ovens vary; you may need to bake a bit longer to get it crispy, but don’t let it burn.) Break rice apart and set aside. Fry and add to soup as directed.

1a. I saved the shells from the shrimp to simmer with the pork stock while the rice was baking. You don't have to do this, but it may or may not give the broth a more fishy flavor, in a good way. I sauteed the shrimp shells until pink in my Dutch oven then added half the stock. I simmered it for almost an hour, then strained the stock.

2. Mix together the chicken with half the cornstarch, sherry, ginger, and soy sauce in one bowl. Mix the shrimp with the other half of those ingredients in another bowl.  Set both these aside. 

3. Into the soup pot put the broth and water chestnuts. Bring to a boil, add salt and pepper. Reduce heat and allow to simmer 3 or 4 minutes. Add any fresh vegetables you are using.

4. Heat 3 Tbsp oil until hot in a frying pan; place rice in oil to brown.

5. Add chicken and shrimp mixture to hot broth; stir and return to a boil. If adding fresh shredded greens, now is the time!

6. Remove rice from oil with slotted spoon, drain very briefly on paper towels.

7. Carefully pour soup in large serving tureen – or just serve from the stock pot. Tableside, add rice to soup. If both are hot enough, your soup should sizzle. 

8. Dish into serving bowls immediately and enjoy!

This recipe turned out better than I could have imagined. It almost tasted like it does at a Chinese restaurant, except my rice didn't fry quite right. Also, I think I would omit the cornstarch, rice wine vinegar, ginger, and soy sauce marinade for the chicken and shrimp. Sizzling rice soup should have a delicate flavor, and the sweet/salty of the marinade threw it off a little. Other than that, delicious.

Bon appetit!

Irish Week: Guinness Beef Stew and Black and Tans

Happy St. Patrick's Day week, friends! I am approximately half Irish, and in celebration of my peoples, I am going to make Irish food all week long. 


To start it off, there's nothing better on a cold rainy day, like today, than a beef stew. Throw some Guinness in said beef stew, and voila (er, seo duit): the first Irish meal of the week.


2 lb of chuck beef cubes
5 carrots – peeled and cut into chunks
1 large white onion - chopped
4 cloves garlic - minced
2 bay leaves
1 tsp salt
2 tsp black pepper (or more!)
3 cups of water*
10 baby potatoes - quartered
2 tsp sugar
1 bottle of Guinness
1 6 oz. can of tomato paste


1. Heat a dutch oven on medium-low, add about a tablespoon of oil, and brown beef cubes on all sides. Depending on how big your dutch oven is, you may have to brown the beef in batches. Transfer beef to a plate.


2. Add another tablespoon of oil to the dutch oven, and sauté the onion until lightly browned. Add the garlic and sauté another minute or two, being careful to not burn the garlic.


3. Add the beef and any juices on the plate, the carrots, bay leaf, salt, black pepper, and 3 cups of water. Cover, and simmer on low fire for 2 hours.

4. Add baby potatoes to the pot. Cover, and simmer for one hour, or until potatoes are softened.

5. In a bowl, mix together Guinness, sugar, and tomato paste. Then pour the mix into the large pot. Simmer, uncovered, for one more hour, or until desired thickness (stirring occasionally to prevent burning). Add salt and pepper to taste, if necessary.

6. Serve hot, with freshly ground pepper sprinkled on top.


I wouldn't feel right eating an Irish meal without some sort of alcoholic beverage. When I bought the Guinness at the store, it displayed with Harp. I haven't had a Black and Tan in a long time, but it used to be one of my very favorite drinks. So, I bought some Harp along with the Guinness.

1/2 bottle Guinness
1/2 bottle Harp


1. Pour the half bottle Harp into a pint glass.


2. Pour the half bottle Guinness on top of the Harp, being sure to float it on top, not mix the two. If you pour the Guinness into the glass over the back of a spoon, you will be able to better avoid mixing the two beers.


Since you used only a half a bottle of each of those beers for one Black and Tan, you are forced to drink at least two Black and Tans. What a bummer.


Bon appetit.


* I took a cooking class at Portland Culinary Workshop this morning called Stupendous Stocks, and I was sent home with more stock than I can fit in my freezer. I used the beef stock instead of water for this stew. Stock will ALWAYS be better than water in recipes like this, and since I have quite a lot of beef and pork soup bones in my freezer, I intend to make a large batch of stocks sometime soon. Stay tuned...