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Sizzling Rice Hot And Sour Soup

Look for rice crusts in Chinese market. To make your own Rice Crusts: Combine 1 cup medium- or short-grained rice and 1 cup 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.

Courses: Soup
Serves: 4 people

Recipe Ingredients

4   Dried black mushrooms
5 cups 1185mlChicken broth
1   Chicken breast half - skinned, boned,
  And cut into matchstick pieces
1/4 cup 59mlSlivered bamboo shoots
1/2 cup 118mlRice vinegar
2 tablespoons 30mlSoy sauce
1   Green onion, including top - cut 2" slivers
1 teaspoon 5mlFinely-chopped cilantro (Chinese parsley)
1 teaspoon 5mlHot pepper sauce
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground white pepper
3 tablespoons 45mlCornstarch - mixed with
1/4 cup 59mlWater
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.

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