Side Pannel
Sizzling Rice Hot and Sour Soup
Sizzling Rice Hot and Sour Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese
Ingredients List
- 4 Dried black mushrooms
- 5 c Chicken broth
- 1 Chicken breast half,
- -skinned, boned, and cut
- -into matchstick pieces
- 1/4 c Slivered bamboo shoots
- 1/2 c Rice vinegar
- 2 tb Soy sauce
- 1 Green onion (including top),
- -cut into 2 inch slivers
- 1 ts Finely chopped cilantro
- -(Chinese parsley)
- 1 ts Hot pepper sauce
- 1/2 ts Salt
- 1/2 ts White pepper
- 3 tb 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
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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