Sizzling Rice Soup

To make broth, simmer chicken breasts, broth, celery stalk, chopped half carrot, chopped half onion, Szechuan sauce, soy sauce and ginger in a large stockpot for about 30 minutes or until chicken is cooked through. Skim and discard foam from pot occasionally. Remove from heat, allow to cool slightly, remove chicken and strain broth through a fine-mesh sieve into a second stockpot or large heat-resistant bowl. Discard celery, carrots and onions. Cover and refrigerate broth. 

Cover and refrigerate chicken until it is cool enough to handle. Remove meat from skin and bones; discard skin and bones. Shred chicken and add to broth.* 

To make soup, bring broth to boiling over medium-high heat, stirring occasionally. Add thinly sliced carrots, sliced celery and green onions. Simmer 2 minutes or until vegetables are brightly colored and crisp-tender. 

Meanwhile, heat oil in a large skillet or wok over medium-high heat. Using a spatula, pack rice into the pan about 1/4- to 1/2-inch deep. Fry until crisp and light brown, about 5 minutes; turn over rice, in pieces, to brown the other sides. Drain on a plate lined with paper towels. 

To serve, ladle soup into individual serving bowls. Garnish each bowl with several pieces of fried rice. 

*Test kitchen tip: Use broth immediately, refrigerate for up to 3 days or freeze in a freezer-tight container for up to 6 months.