Xuzhou Seafood
Crispy Rice Surfing Broth

Discover a signature delicacy from Xuzhou featuring golden, crunchy Thai fragrant rice bathed in a rich seafood broth loaded with shrimp, green peas, and black fungus.

Ingredients

• 500 g Thai fragrant rice
• 300 g shrimp
• 100 g green peas
• 50 g black fungus
• 100 g glass noodles
• 1 L rich seafood broth
• 1 L cooking oil
• to taste seasonings

Instructions

1. 1Wash and Soak Rice

   

   Take the rice that has been soaking for 12 hours and gently wash it by hand in a large metal bowl before straining and frying.

   Tip: Ensure the rice is thoroughly soaked for the proper texture.
2. 2Strain the Soaked Rice

   

   Pour the soaked rice into a metal mesh strainer placed securely over a wok to completely drain out excess water and prevent oil splattering.

   Tip: Drain well so excess water does not cause oil splattering.
3. 3Heat Oil and First Fry

   

   Lower the thoroughly drained soaked rice into hot oil heated precisely to 150 degrees in a wok to begin the initial deep-frying process for about 20 seconds.

   Tip: Keep the oil temperature steady at 150 degrees.
4. 4Drain and Break Apart Rice

   

   After frying for 20 seconds, lift the rice out using a wire strainer and lightly tap it to gently break apart any forming clumps.

   Tip: Tap gently to prevent the rice cakes from sticking together.
5. 5Second Fry for Crunch

   

   Return the separated fried rice back into the hot oil for a second round of frying until it turns completely golden, crispy, and crunchy.

   Tip: Watch closely during the second fry to avoid burning.
6. 6Pour Rich Broth

   

   Extract the prepared rich broth and pour it into a wok or container using a ladle to flavor and season the dish.

   Tip: Use a rich, flavorful broth base for best results.
7. 7Add Crispy Rice Into the Pot

   

   Add the freshly prepared golden crispy rice into the pre-warmed earthen clay pot as the foundational base for the dish.

   Tip: Ensure the clay pot is ready and pre-warmed to retain the heat of the broth when poured.
8. 8Add Seafood Ingredients

   

   Add the prepared small pieces of seafood and other ingredients sequentially into the earthen clay pot containing the fried crispy rice.

   Tip: Add ingredients gently to maintain an even layer over the crispy rice.
9. 9Add Green Peas

   

   Pour a portion of vibrant green peas into the cooking vessel as part of the mixed toppings over the rice and seafood layer.

   Tip: Distribute the peas evenly for a colorful presentation.
10. 10Add Ingredients to Clay Pot

    

    Place the prepared dark ingredients and white pieces sequentially into the clay pot over the layer of golden crispy rice.

    Tip: Arrange the ingredients neatly to ensure even distribution of flavors when the broth is added.
11. 11Add Glass Noodles and Toppings

    

    Layer glass noodles and final toppings over the assembled ingredients inside the clay pot so they can absorb the savory flavors evenly.

    Tip: Place the glass noodles centrally so they absorb the rich broth evenly.
12. 12Pour Piping Hot Broth

    

    Pour the hot, bright yellow rich broth directly over the stacked ingredients and crispy rice in the clay pot, producing immediate steam.

    Tip: Ensure the broth is piping hot so it instantly softens the crispy rice and cooks the toppings.
13. 13Ladle Soup Into Serving Bowls

    

    Using a metal ladle, scoop the rich broth along with the crispy rice and seafood ingredients from the clay pot, and serve into individual white bowls for each guest.

    Tip: Serve immediately while piping hot to enjoy the contrast of crunchy rice in the rich broth.
14. 14Drain the Fried Rice

    

    Pour the freshly fried crispy rice from the strainer into a metal tray lined with paper to drain excess oil, ensuring a light and crunchy texture.

    Tip: Make sure the paper lining is absorbent so the crispy rice remains non-greasy.

Storage & Reheating

Burn It Off

Frequently Asked Questions