*  Exported from  MasterCook  *
 
                      SIZZLING RICE HOT AND SOUR SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Finely chopped cilantro
                         -(Chinese parsley)
    1       t            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
 
   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
   
   Source: A Wok For All Seasons by Martin Yan; Copyright
   1988
   
   From: Joyce Flory                     Date: 03 May 94
   Submitted By On
  
 
 
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