Sizzling Rice Hot & Sour Soup
Yield
4 servingsPrep
30 minCook
35 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms, black trumpet
dried |
* |
| 5 | cups |
chicken broth
|
|
| 1 | each |
chicken breast halves, boneless, skinless
cut into matchstick pieces |
|
| ¼ | cup |
bamboo shoots
slivered |
|
| ½ | cup |
rice vinegar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
including top, cut into 2 inch slivers |
|
| 1 | teaspoon |
cilantro
finely chopped |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 3 | tablespoons |
cornstarch
mized with 1/4 cup water |
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 8 | each |
rice
2 inch square rice crusts |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms, black trumpet
dried |
* |
| 1.2 | l |
chicken broth
|
|
| 1 | each |
chicken breast halves, boneless, skinless
cut into matchstick pieces |
|
| 59 | ml |
bamboo shoots
slivered |
|
| 118 | ml |
rice vinegar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
including top, cut into 2 inch slivers |
|
| 5 | ml |
cilantro
finely chopped |
|
| 5 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 45 | ml |
cornstarch
mized with 1/4 cup water |
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 8 | each |
rice
2 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 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.
