Sizzling rice hot & sour soup

1 Servings

Ingredients

Quantity Ingredient
4 Dried black mushrooms
5 cups Chicken broth
1 Chicken breast half, skinned, boned, and cut into matchstick pieces
¼ cup Slivered bamboo shoots
½ cup Rice vinegar
2 tablespoons Soy sauce
1 Green onion (including top), cut into 2 inch slivers
1 teaspoon Finely chopped cilantro (Chinese parsley)
1 teaspoon Hot pepper sauce
½ teaspoon Salt
½ teaspoon White pepper
3 tablespoons Cornstarch mixed with 1/4 C water
1 Egg, lightly beaten Vegetable oil for deep-frying
8 Two-inch square rice crusts

Directions

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside.

Bring broth to a boil over medium-high heat in a large pot. Add chicken and cook, stirring occasionally, for 3 minutes. Stir in mushrooms, bamboo shoots, vinegar, soy sauce, green onion, cilantro, hot pepper sauce, salt, and white pepper. Return to a boil. Add cornstarch solution and cook, stirring, until soup thickens slightly.

Remove pot from heat and slowly drizzle in egg, stirring constantly.

Keep warm while preparing rice crusts.

Set wok in a ring stand and add oil to a depth of about 2inches. Over high heat, bring oil to 375. Add rice crusts, half at a time, and cook, turning constantly, for 15 seconds or until puffed. Lift out and drain on paper towels. Cook remaining crusts. Pout hot soup into a warmed serving bowl and carry to the table. Bring hot fried rice crusts to the table and carefully slide into the soup.

TIP: Look for rice crusts in Chinese market. To make your own crusts: To Make Rice Crusts: Combine 1 C medium- or short-grained rice and 1 C water in a medium saucepan. Cover and bring to a boil over high heat.

Reduce heat to low and simmer for 25 minutes. Turn off heat and let stand for 5 minutes. Spread cooked rice in a ¼" thick layer on a greased, shallow baking pan. Cut into 1½-2" squares with a wet knife. Bake in a 350 oven for 50 minutes or until rice squares are firm and dry. Store rice crusts in an airtight container at room temperature for up to 6 months. Serves 4-6

Source: A Wok For All Seasons by Martin Yan; Copyright 1988 From: Joyce Flory Date: 03 May 94 Submitted By On

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