Sizzling Rice Hot And Sour Soup Recipe
Ingredients
| Dried black mushrooms | 4 | |
| Chicken broth | 5 Cup (16 tbs) | |
| 1 chicken breast half, skinned, boned, and cut into matchstick pieces | ||
| Bamboo shoots | 1/4 Cup (16 tbs), slivered | |
| Rice vinegar | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| 1 green onion (including top), cut into 2-inch slivers | ||
| Cilantro | 1 Teaspoon, finely chopped | |
| Hot pepper sauce | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| 3 tablespoons cornstarch mixed with 1/4 cup water | ||
| 1 egg, lightly beaten | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 8 two-inch square rice crusts | ||
Directions
Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Set aside.
Cooking 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°F.
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 rice crusts.
Pour 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.
Cut off and discard stems and thinly slice caps.
Set aside.
Cooking 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°F.
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 rice crusts.
Pour 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.
Chef
