RICE SOUP recipe

Ingredients:
¼ c. cooking oil
8 c. chicken stock
1 tbsp. rice wine
½ tsp. sesame oil
½ k. lean pork, diced 1 large pc. burnt
rise
1 tbsp. sugar 3 stalks leeks, cut in 1/2”
pcs.
¼ k. shrimp, diced 2 pcs. bamboo shoots, diced
2
tsps. salt 5 pcs. dried mushroom,
5 pcs. sea
cucumber, strips soaked then cut in strips
3 tbsp. cornstarch
¼ c. soy sauce
dispersed in ¼ c. water

Procedures:
Sauté
pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop
the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt.
Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it
puffs. Serve soup topped with puffed rice.