Sizzling Rice Hot And Sour Soup

Recipe Ingredients

4		Dried black mushrooms
5 cups	1185ml	Chicken broth
1		Chicken breast half - skinned, boned,
		And cut into matchstick pieces
1/4 cup	59ml	Slivered bamboo shoots
1/2 cup	118ml	Rice vinegar
2 tablespoons	30ml	Soy sauce
1		Green onion, including top - cut 2" slivers
1 teaspoon	5ml	Finely-chopped cilantro (Chinese parsley)
1 teaspoon	5ml	Hot pepper sauce
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
3 tablespoons	45ml	Cornstarch - mixed with
1/4 cup	59ml	Water
1		Egg - lightly beaten
		Vegetable oil - for deep-frying
8		Rice crusts - (2" square)

Recipe Instructions

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 2 inches. Over high heat, bring oil to 375 degrees. 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.

This recipe yields 4 to 6 servings.

Source:
Somewhere on the WWW

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.