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Ingredients: 4 Dried black mushrooms 5 Cup(s) Chicken broth 1 Chicken breast half 1/4 Cup(s) Slivered bamboo shoots 1/2 Cup(s) Rice vinegar 2 Tablespoon(s) Soy sauce 1 Green onion (including top) 1 Teaspoon(s) Finely chopped cilantro 1 Teaspoon(s) Hot pepper sauce 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) White pepper 3 Tablespoon(s) Cornstarch 1 Egg, lightly beaten 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
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