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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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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