Sizzling Rice Hot & Sour Soup
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Sizzling Rice Hot & Sour Soup
  Rice    Soups  
Last updated 6/12/2012 1:23:11 AM. Recipe ID 56152. Report a problem with this recipe.
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      Title: Sizzling rice hot & sour soup
 Categories: Soups/stews, China
      Yield: 1 Servings
 
      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 ts Finely chopped cilantro
           -(Chinese parsley)
      1 ts 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
  




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Recipe ID 56152 (Apr 03, 2005)

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