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Sizzling Rice Hot And Sour Soup

Chef.at.Home's picture
Ingredients
  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
  Salt 1⁄2 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)
Directions

Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Dish: 
Soup

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