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