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1
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes.
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2
In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes.
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3
Rinse and coarsely chop.
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4
In a medium saucepan, cover the rice with 1 3/4 cups of the water and bring to a boil.
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5
Cover and simmer over very low heat for 12 minutes.
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6
Remove from the heat without lifting the lid and let stand, covered, for 5 minutes.
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7
Using a fork, fluff the rice; cover and set aside.
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8
In a large pot, heat the oil over moderately high heat.
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9
Add the bok choy and cook, stirring, for 1 to 2 minutes, until just wilted.
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10
Add the garlic, scallions, ginger and pork, and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes.
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11
Add the stock and bring to a simmer.
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12
Measure out 1/4 cup of the stock and set aside in a small bowl.
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13
Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper and sugar and return to a simmer.
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14
Using a circular motion, drizzle in the eggs and stir the soup gently until the eggs are cooked, about 30 seconds.
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15
Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes.
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16
Taste and add more of the vinegar and soy sauce if desired.
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17
Divide rice into bowls and ladle the soup over the rice.
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18
Serve with chili oil.
