Sizzling Rice Soup

Rinse the long-grain rice under cold water until the water runs clear, then cook in 1 cup of water in a covered pot over medium heat until tender and all liquid is absorbed, about 18-20 minutes. Spread the cooked rice on a baking sheet and let cool completely, then break into clusters.

Toss the julienned chicken breast with 3 tablespoons cornstarch and 1 tablespoon soy sauce in a bowl until evenly coated; set aside to marinate for 10 minutes.

Heat the chicken stock in a large pot over medium-high heat until it reaches a gentle simmer, then add the marinated chicken strips, stirring to prevent clumping.

Simmer the soup for 8-10 minutes until the chicken is cooked through, then stir in the shredded watercress and chopped green onions.

Mix the 3 tablespoons water with 1 teaspoon sesame oil and add to the soup, then taste and adjust seasoning as needed. Keep the soup hot but not boiling.

Heat vegetable oil in a deep pot or wok to 350°F (175°C); test by carefully dropping a small piece of the cooled rice into the oil—it should sizzle immediately and puff within seconds.

Working in batches to avoid overcrowding, carefully add the rice clusters to the hot oil and fry until golden and crispy, about 1-2 minutes per batch.

Using a slotted spoon, transfer the fried rice to paper towels to drain briefly.

Divide the hot sizzling rice among four serving bowls, then immediately pour the simmering soup over the rice at the table to create the characteristic sizzle and aroma.