| 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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