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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|Serving Size: 1 Serving (1511g)|
|Recipe Makes: 1|
|Calories from Fat: 138 (27%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 267.2mg||82 %|
|Sodium 5312.2mg||183 %|
|Potassium 1124.1mg||30 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 52.6g|
|Protein 34.6g||49 %|
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Calories per serving: 519
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