You can skip this step for making homemade rice crackers (4 piece) if you can find storebought rice crackers.

You can use any type of rice; glutinous rice is delicious and creates the best sizzle, but jasmine rice works well too. While it's common to use leftover rice, it's actually easier to press the rice to stick together when it's hot and fresh.

Cover a plate with plastic wrap, then place the rice on the covered plate. Cover the rice with another layer of plastic wrap, then flatten the rice into a disk by pushing down with your hands and fingers.

Let the disk of rice dry thoroughly in the sun for at least 6 hours. If you don't have enough sun to air-dry the rice, you can dry it in the oven at 200°F (94°C) for 3 hours. They must be completely dry before frying.

These homemade rice crackers will keep for 2 days.

Halve the chicken breast (3 oz) to reduce the thickness, then cut each half into thin slices.

Marinate the chicken with salt (0.50 tsp), cornstarch (1 tsp), and water (1 tbsp). The cornstarch is essential for keeping the chicken tender when you add it to the soup. Mix well to help the chicken start absorbing the marinade, then set aside for later.

Peel the shell of the shrimp (3 oz) and remove the tails. If you use larger shrimp like we do in the video, slice the shrimp in half. Place the sliced shrimp into a bowl of clean water. Rub the shrimp gently to wash away the veins. Pour out the dirty water and rinse again in fresh water.

Squeeze out the excess water. Marinate with cornstarch (1 tsp), mix well, and set the shrimp aside for later.

Time management tip: to save time, start heating up water for the next step.

Tear off the amount of napa cabbage (3 oz) that you'd like to use, and place it in a large bowl or basin of clean water to wash. Tear off the larger outer leaves of the bok choy (3 oz) and add both the leaves and the rest of the bok choy to the water. Add the king oyster mushroom (3 oz) to wash it as well.

Peel the carrot (2 oz), cut the amount that you'd like to use, then add it to the bowl to wash. Wash the snow peas (1 oz) (or green beans if you can't find snow peas) as well. When the vegetables are clean to your satisfaction, set them aside to drain.

Cut vegetables

Ideally, all the vegetables will end up approximately the same, small size. This will help them cook evenly and also make the eating experience more convenient!

Cut the napa cabbage into small pieces, about half in inch thick.

Cut the king oyster mushroom in half lengthwise, then cut into small pieces.

Cut the carrot in half lengthwise, then into slices.

You can choose to leave your snow peas or green beans whole, or cut them in half at an angle.

Cut the bok choy open, then cut apart at the stem. For bigger individual leaves, cut them into small pieces at an angle.

You'll need to use a large wok or pot to cook the soup. Turn the heat on high. Add chicken broth (14 oz) to the wok or pot. Add water (4 cup) (use boiling water to save time), put the lid on and let it come to a boil.

Add oil (1 tsp). Making sure to wait until the water is at a full boil and adding oil are two key techniques to ensure the vegetables stay bright green.

Add the carrots. The extra few seconds will help them soften up a bit more. Then add the rest of the vegetables. Give it a quick mix to make sure they'll cook evenly. Season the soup with salt (2 tsp) and sugar (0.50 tsp). We used no-sodium chicken broth in our video, so make sure to reduce the amount of salt if you're using regular chicken broth, and of course, remember to adjust the taste to your personal preferences in the end.

Add proteins & final seasonings

The vegetables will have lowered the temperature of the soup, so put the lid back on and bring it all back up to a boil. When it's boiling again, remove the lid and add the chicken. Give it a quick mix to ensure the pieces of chicken don't clump together.

Give the shrimp a quick mix in the bowl to loosen them up, then add them to the soup 20-30 seconds after the chicken. Again, give it a quick mix to prevent clumping.

After 15-20 seconds, season the soup with sesame oil (0.50 tsp), white pepper (0.25 tsp), and fish sauce (1 tsp). Give it a quick taste and adjust the flavor to your liking.

Transfer the soup to a serving bowl.

In a clean, dry wok, heat up oil (4 oz) to 375° F (190°C). Add the rice crackers. Move them around as they fry to ensure even cooking. After 40-50 seconds, when the rice crackers are slightly browned, scoop them up.

For maximum entertainment, bring the soup and the rice crackers to the table. Add the rice crackers to the soup and enjoy the sizzle! Serve immediately while the rice crackers are still crispy.