Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Dried black mushrooms -(Chinese parsley)
5 c Chicken broth 1 ts Hot pepper sauce
1 Chicken breast half, 1/2 ts Salt
-skinned, boned, and cut 1/2 ts White pepper
-into matchstick pieces 3 tb Cornstarch mixed with 1/4 C
1/4 c Slivered bamboo shoots -water
1/2 c Rice vinegar 1 Egg, lightly beaten
2 tb Soy sauce -Vegetable oil for
1 Green onion (including top), -deep-frying
-cut into 2 inch slivers 8 Two-inch square rice crusts
1 ts Finely chopped cilantro

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. Source: A Wok For All Seasons by
Martin Yan; Copyright 1988 From: Joyce Flory
Date: 03 May 94 Submitted By GAIL SHIPP On
02-15-95

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