Title: Four Delight Sizzling Rice Soup
Categories: Chinese Soup Rice
Yield: 4 Servings

2	ts	Soy sauce
2	ts	Dry sherry
2	ts	Cornstarch
2		Whole green onions, thinly sliced
1/3	lb	Boneless lean pork *
		Salt
1	ts	Sesame oil
4	c	Chicken broth
4		2" squares sizzling rice (see recipe)
1	c	Sliced fresh mushrooms
1/3	c	Sliced water chestnuts
1/3	c	Frozen green peas, thawed
		Salad oil

* Pork should be cut in matchstick pieces This soup makes a showy presentation. At the table you slide fried rice cakes into the soup to create a crackling, sizzling sound. Actually, you can add the rice cakes to almost any soup and give the soup a sizzling name. The trick is to be sure that both rice cakes and soup are piping hot.

In a bowl, blend soy, sherry and cornstarch. Add pork and mix until well coated. Let stand for ten minutes. In a 2-quart pan, heat chicken broth to boiling. Add pork, stir several times, then reduce heat and simmer for five minutes. Add mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2 minutes. Add green onion, salt to taste and sesame oil.

Keep soup hot while you fry sizzling rice cakes per recipe. Pour hot soup into a warm tureen and carry to the table. Bring hot fried rice cakes to the table in a bowl and immediately slide into the soup.

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