Name: Sizzling Rice Hot and Sour Soup
Ingredients: 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

The ultimate cause of all spiritual depression is unbelief. For if it were not for unbelief even the devil could do nothing. It is because we listen to the devil instead of listening to God that we go down before him and fall before his attacks. That is why this psalmist keeps on saying to himself: “Hope thou in God for I shall yet praise Him…” He reminds himself of God. Why? Because he was depressed and had forgotten God, so that his faith and his unbelief in God and in God’s power, and in his relationship to God, were not what they ought to be. We can indeed sum it all up by saying that the final and ultimate cause is just sheer unbelief.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs	Chinese	Soups/stews, China, Archived	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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