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Sizzling Rice Hot And Sour Soup

Make Sizzling Rice Hot And Sour Soup at home with Chicken Broth, Rice Vinegar, Soy Sauce, Salt, and White Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5 cup
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside.

2. 2

   Bring broth to a boil over medium-high heat in a large pot.

3. 3

   Add chicken and cook, stirring occasionally, for 3 minutes.

4. 4

   Stir in mushrooms, bamboo shoots, vinegar, soy sauce, green onion, cilantro, hot pepper sauce, salt, and white pepper.

5. 5

   Return to a boil.

6. 6

   Add cornstarch solution and cook, stirring, until soup thickens slightly.

7. 7

   Remove pot from heat and slowly drizzle in egg, stirring constantly.

8. 8

   Keep warm while preparing rice crusts.

9. 9

   Set wok in a ring stand and add oil to a depth of about 2inches.

10. 10

    Over high heat, bring oil to 375.

11. 11

    Add rice crusts, half at a time, and cook, turning constantly, for 15 seconds or until puffed.

12. 12

    Lift out and drain on paper towels.

13. 13

    Cook remaining crusts.

14. 14

    Cover and bring to a boil over high heat.

15. 15

    Reduce heat to low and simmer for 25 minutes.

16. 16

    Turn off heat and let stand for 5 minutes.

17. 17

    Spread cooked rice in a 1/4 ″ thick layer on a greased, shallow baking pan.

18. 18

    Cut into 1 1/2-2 ″ squares with a wet knife.

19. 19

    Bake in a 350 oven for 50 minutes or until rice squares are firm and dry.

20. 20

    Store rice crusts in an airtight container at room temperature for up to 6 months.