Sizzling Rice Hot And Sour Soup

* Exported from MasterCook *

SIZZLING RICE HOT AND SOUR SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

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

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 1/4"
thick layer on a greased, shallow baking pan. Cut
into 1 1/2-2" 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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