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