Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Each soy sauce, dry sherry
-and cornstarch
1/3 lb Boneless lean pork, cut
-in matchstick pieces
4 c Chicken broth
1 c Sliced fresh mushrooms
1/3 c Each sliced water chestnuts
-frozen green peas (thawed)
2 Whole green onions, thinly
-sliced
-salt
1 ts Sesame oil
4 ea 2" squares sizzling rice
-(recipe follows)
-salad oil

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 prok 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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