Sizzling Rice Hot & Sour Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Dried black mushrooms,
5 cup: Chicken broth,
1: Chicken breast half, skinned, boned, and cut into matchstick pieces
1/4 cup: Slivered bamboo shoots,
1/2 cup: Rice vinegar,
2 tbsp: Soy sauce,
1: Green onion, (including top), cut into 2 inch slivers
1 tsp: Finely chopped cilantro, Chinese parsley
1 tsp: Hot pepper sauce,
1/2 tsp: Salt,
1/2 tsp: White pepper,
3 tbsp: 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 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
Source from luhu.jp
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
Source from luhu.jp