| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Chinese | Archived, China, Soups/stews | 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 | T | 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 | t | Salt |
| 1/2 | t | White pepper |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1102
Calories From Fat: 295
Total Fat: 38.2g
Cholesterol: 478.4mg
Sodium: 6373.1mg
Potassium: 3050.1mg
Carbohydrates: 84.6g
Fiber: 2.3g
Sugar: 5.6g
Protein: 140.4g