Recipe - Sizzling Rice Hot And Sour Soup

4 Dried black mushrooms
5 cup Chicken broth
1 Chicken breast half,
skinned, boned, and cut
into matchstick pieces
One fourth cup Slivered bamboo shoots
One half cup Rice vinegar
2 tablespoon Soy sauce
1 Green onion (including top),
cut into 2 inch slivers
1 teaspoon Finely chopped cilantro
(Chinese parsley)
1 teaspoon Hot pepper sauce
One half teaspoon Salt
One half teaspoon White pepper
3 tablespoon Cornstarch mixed with One fourth C
water
1 Egg, lightly beaten
Vegetable oil for
deepfrying
8 Twoinch 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 mediumhigh 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 shortgrained 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 1/22" 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 46

Source: A Wok For All Seasons by Martin Yan; Copyright 1988

From: Joyce Flory Date: 03 May 94 Submitted By On

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip