Sizzling Rice Hot and Sour Soup

• 4 each mushrooms, black trumpet dried
• 5 cups chicken broth
• 1 each chicken breast halves, boneless, skinless cut into matchstick pieces
• 1/4 cup bamboo shoots slivered
• 1/2 cup rice vinegar
• 2 tablespoons soy sauce, tamari
• 1 each scallions, spring or green onions including top, cut into 2 inch slivers
• 1 teaspoon cilantro finely chopped
• 1 teaspoon red hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 3 tablespoons cornstarch mized with 1/4 cup water
• 1 each eggs lightly beaten
• 1 x vegetable oil for deep frying
• 8 each rice 2 inch square rice crusts

1. Soak mushrooms in warm water to cover for 30 minutes; drain.
2. Cut off and discard stems and thinly slice caps.
3. Set aside.
4. Bring broth to a boil over medium-high heat in a large pot.
5. Add chicken and cook, stirring occasionally, for 3 minutes.
6. Stir in mushrooms, bamboo shoots, vinegar, soy sauce, green onion, cilantro, hot pepper sauce, salt, and white pepper.
7. Return to a boil.
8. Add cornstarch solution and cook, stirring, until soup thickens slightly.
9. Remove pot from heat and slowly drizzle in egg, stirring constantly.
10. Keep warm while preparing rice crusts.
11. Set wok in a ring stand and add oil to a depth of about 2 inches.
12. Over high heat, bring oil to 375F (190C).
13. Add rice crusts, half at a time, and cook, turning constantly, for 15 seconds or until puffed.
14. Lift out and drain on paper towels.
15. Cook remaining crusts.
16. Put hot soup into a warmed serving bowl and carry to the table.
17. Bring hot fried rice crusts to the table and carefully slide into the soup.
18. TIP: Look for rice crusts in Chinese market.
19. To make your own crusts: To Make Rice Crusts, combine 1 cup of medium or short-grained rice and 1 cup water in a medium saucepan.
20. Cover and bring to a boil over high heat.
21. Reduce heat to low and simmer for 25 minutes.
22. Turn off heat and let stand for 5 minutes.
23. Spread cooked rice in a 1/4 inch thick layer on a greased, shallow baking pan.
24. Cut into 1 1/2 to 2 inch squares with a wet knife.
25. Bake in a 350F (180C) oven for 50 minutes or until rice squares are firm and dry.
26. Store rice crusts in an airtight container at room temperature for up to 6 months.

mushrooms, chicken broth, chicken breast halves, bamboo shoots slivered, rice vinegar, soy sauce, scallions, cilantro, red hot pepper sauce, salt, white pepper, cornstarch, eggs, vegetable oil, rice

Taken from recipeland.com/recipe/v/sizzling-rice-hot-sour-soup-36051 (may not work)