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Sizzling Rice Hot & Sour Soup

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

35 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 each mushrooms, black trumpet
dried
*
5 cups chicken broth
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1 each chicken breast halves, boneless, skinless
cut into matchstick pieces
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¼ cup bamboo shoots
slivered
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½ cup rice vinegar
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2 tablespoons soy sauce, tamari
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1 each scallions, spring or green onions
including top, cut into 2 inch slivers
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1 teaspoon cilantro
finely chopped
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1 teaspoon red hot pepper sauce
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½ teaspoon salt
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½ teaspoon white pepper
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3 tablespoons cornstarch
mized with 1/4 cup water
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1 each eggs
lightly beaten
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1 x vegetable oil
for deep frying
* Camera
8 each rice
2 inch square rice crusts
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Ingredients

Amount Measure Ingredient Features
4 each mushrooms, black trumpet
dried
*
1.2 l chicken broth
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1 each chicken breast halves, boneless, skinless
cut into matchstick pieces
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59 ml bamboo shoots
slivered
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118 ml rice vinegar
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3E+1 ml soy sauce, tamari
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1 each scallions, spring or green onions
including top, cut into 2 inch slivers
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5 ml cilantro
finely chopped
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5 ml red hot pepper sauce
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2.5 ml salt
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2.5 ml white pepper
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45 ml cornstarch
mized with 1/4 cup water
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1 each eggs
lightly beaten
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1 x vegetable oil
for deep frying
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8 each rice
2 inch square rice crusts
* Camera

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 2 inches.

Over high heat, bring oil to 375℉ (190℃). 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.

Put 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 cup of medium or short-grained rice and 1 cup 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 ¼ inch thick layer on a greased, shallow baking pan.

Cut into 1½ to 2 inch squares with a wet knife.

Bake in a 350℉ (180℃) 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 15455% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 1229mg 51%
Total Carbohydrate 105g 105%
Dietary Fiber 5g 21%
Sugars g
Protein 86g
Vitamin A 2% Vitamin C 2%
Calcium 13% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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