Ingredients:

  • 1 cup (185g) Long-grain white rice, cooked and cooled
  • 2 tbsp (16g) Cornstarch
  • 1 tbsp (15ml) Water
  • 1/2 cup (120ml) Vegetable oil, for frying
  • 1/2 tsp (3g) Salt
  • 6 cups (1.4L) Low-sodium chicken broth
  • 2 tbsp (30ml) Soy sauce
  • 1 tsp (5ml) Toasted sesame oil
  • 1 tbsp (15g) Fresh ginger, minced
  • 3 cloves (9g) Garlic, minced
  • 1/2 tsp (1g) White pepper
  • 1 tsp (5g) Sugar
  • 1/2 lb (225g) Raw shrimp, peeled and deveined
  • 1/2 lb (225g) Chicken breast, finely diced
  • 1 cup (70g) Shiitake mushrooms, thinly sliced
  • 2 cups (150g) Baby bok choy, chopped
  • 2 stalks (60g) Green onions, sliced
  • 1 tbsp (15g) Cornstarch
  • 2 tbsp (30ml) water

Instructions:

  1. Mash the cooked rice slightly in a bowl, then mix in cornstarch, water, and salt until a tacky paste forms. Shape into small, 1-inch cubes.
  2. Heat oil in a skillet over medium-high heat until shimmering; fry the rice cubes until they develop a mahogany-colored, shattering crust on all sides. Drain on paper towels.
  3. Sauté the minced ginger and garlic in a small amount of oil until fragrant and translucent.
  4. Pour in the chicken broth, soy sauce, sesame oil, white pepper, and sugar. Bring to a gentle simmer for 10 minutes.
  5. Add the diced chicken and sliced shiitake mushrooms to the simmering broth and cook for 3–4 minutes.
  6. Stir in the baby bok choy and raw shrimp. Simmer for 2 minutes until the shrimp are opaque and curled.
  7. Slowly whisk in the cornstarch slurry (cornstarch mixed with water) while stirring constantly. Simmer for 1 minute until the broth is glossy and velvety.
  8. Divide fried rice cakes among four pre-heated bowls. Ladle the hot soup over the rice and garnish with fresh green onions.