Sizzling Rice Hot And Sour Soup
|Dried black mushrooms||4|
|Chicken broth||5 Cup (80 tbs)|
|Chicken breast halves||1 , skinned, boned and cut into match stick pieces|
|Slivered bamboo shoots||1⁄4 Cup (4 tbs)|
|Rice vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Green onions and tops||1 , cut into 2 inch slivers|
|Finely chopped cilantro||1 Teaspoon (Chinese Parsley)|
|Hot pepper sauce||1 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Cornstarch||3 Tablespoon, mixed with 1/4 cup water|
|Egg||1 , lightly beaten|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Rice crust||8 (2 Inch Squares)|
Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Cooking 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°F.
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 rice crusts.
Pour 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.