Ingredients
- 3 gallons chicken stock, unsalted
- 1½ cups lemongrass, crushed
- 1½ cups ginger, minced
- 1½ cups garlic, minced
- ¼ cup salt
- 3 quarts sizzling rice*, subrecipe
- 1½ cups cilantro, fine dice, including stems
- 1½ cups scallions, ⅛-inch slice
Directions
- In a rondo or steam-jacketed kettle, combine chicken stock, lemongrass, ginger, garlic, and salt. Bring to a boil over high heat, reduce to medium heat, and simmer for 12 to 15 minutes or until soup is fragrant. Transfer to a steam table for service.
- Just prior to service and using a fine-mesh fryer basket in a deep fryer set to 350°F, heat ½ of the rice for 30 seconds to 1 minute. Allow rice to drain thoroughly.
To make 1 portion
- Ladle 2 cups soup into a heated bowl. Add 1/2 cup sizzling rice, 1 tablespoon cilantro, and 1 tablespoon scallions.
Recipe Notes
Optional: Add rice to soup tableside so that the guest can enjoy the sizzle.Optional: Serve with lime, sliced raw jalapeño, bean sprouts, and cilantro sprigs.
