Step 1

Slice chicken thinly. Add sliced chicken in a bowl and add the following ingredients: 2 thinly sliced ginger, thinly sliced, 3 tablespoons water, 1 tablespoon corn starch, 1/2 teaspoon salt, 1/2 teaspoon chicken bouillon, 1/2 teaspoon sugar, and 1 tablespoon olive oil. Marinate for 15 minutes.

Step 2

Peel and de-vein shrimp. Add shrimp in a bowl and add the following ingredients: 1/2 teaspoon salt, 1 slice of ginger, 1 teaspoon corn starch, and 1/2 teaspoon olive oil. Marinate for 15 minutes.

Step 3

Clean and chop your your favorite vegetables. I am using snap peas, shimeji mushrooms, white mushrooms, carrots, and green beans.

Step 4

Heat pot on medium heat. Add 7 cups of water. Once the water is boiling, add chicken and boil for 2 minutes.

Step 5

Then, add your carrots, green beans, snap peas, shimeji mushrooms and white mushrooms. Cook for 2 minutes.

Step 6

To finish the soup, add shrimp, 1 1/2 teaspoon salt, 1 teaspoon chicken bouillon and 1/2 teaspoon sugar. Cook for 2-3 minutes until the shrimp has been cooked. Cover and set soup aside.

Step 7

To make the crispy rice, heat 1-2 cups of oil on medium-high heat. Test the oil and make sure its really hot by adding one grain of rice. It should puff up immediately. Add the scorched rice (you can crumble it if you like) when the oil is hot and fry for 20-30 seconds until the rice is puffed up.

Step 8

Immediately add the hot crispy rice on the soup to make it sizzle! Hope you enjoy!