Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chicken broth
1/4 c Diced ham
1/4 c Small shrimp
1/4 c Green peas
1/4 c Bamboo shoots
1 Large mushroom, cut up
1/2 ts Sugar
Salt to taste
1 ts Cornstarch
1/4 c Water
1/4 c Long grain parboiled rice

Combine first seven ingredients in saucepan and bring to simmer. Salt
to taste. Mix together cornstarch and water and add to soup. Simmer
for five minutes. While soup is simmer- ing, pour oil for deep frying
into wok. Heat wok to 450 degrees. Dip rice in hot oil briefly until
it becomes crisp and puffs. Add to soup immediately and serve. Serves
2. This recipe came from "A Taste of Columbus II", favorite recipes
from 32 leading Central Ohio restaurants by Beth Chilcoat and David
Chilcoat. While living in Columbus, Golden City was my favorite place
for Sizzling Rice Soup (Ko Pa Soup). Enjoy!

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