Sizzling Rice Hot & Sour Soup

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.