Sizzling Rice Egg Drop Soup - cooking recipe

Ingredients

1 c. rice
4 c. water
1 tsp. salt
4 c. chicken stock
1 1/2 Tbsp. vinegar
1 Tbsp. soy sauce
1/4 tsp. pepper
1/2 tsp. salt
2 1/2 Tbsp. cold water
1 Tbsp. cornstarch
2 large eggs, beaten

Preparation

In a pot cook chicken stock, vinegar, soy sauce, pepper and salt; bring to a boil.
While boiling, fry rice in a skillet in thin layers until you get a crust that is crispy and golden brown. When soup has boiled for a few minutes, mix cornstarch and water; add to soup and let thicken slightly (about 5 minutes).
Slowly dribble beaten egg into the soup, stirring constantly.
Remove from heat.
While soup is hot, add the hot fried rice cakes and serve.
The key to make the soup sizzle is to put hot rice cakes in the hot soup.