INGREDIENTS

INSTRUCTIONS

Preparation: Skin, bone and cut the chicken breast into julienne strips.
Rice: In a large heavy saucepan or Dutch oven, combine rice and water over
high heat. Bring to a boil, cover, reduce heat to medium and cook 10
minutes. Drop heat to low and cook for an additional 30 minutes without
removing the lid. The crusty rice around the sides and bottom will stick to
the pan. This will be used in the soup. Take off the top layer of softer
rice and reserve for another use. Lift out the crusty rice and place on a
cookie sheet to dry at room temperature, or place in a glass baking dish in
a microwave oven for 10 minutes on low. If the rice is dried at room
temperature, allow 12-24 hours before deep frying.
Soup: Toss the strips of chicken breast with 1 tablespoon of the
cornstarch. Set aside. In a small container, combine remaining 2
tablespoons of cornstarch with water and soy sauce. Heat stock just to
boiling. Stir in soy mixture and chicken. Simmer 5 minutes. Add the
shredded greens, onions and sesame oil, if desired. Keep the soup hot (but
not boiling) while frying rice. Heat oil to 375 degrees in a deep-fryer or
heavy saucepan. Fry rice 3 to 5 minutes until puffed and lightly browned.
Be watchful, because it can burn quickly. Lift rice out of the fat with a
slotted spoon. Drain the rice on paper towls and place in a heated tureen
or individual bowls. Pour in the soup. Serve at once. Additional fried rice
may be passed during the course.
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 06,
1998

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