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Sizzling Rice Soup (Hom)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SIZZLING RICE SOUP (HOM)
 Categories: Soups, Chinese
      Yield: 6 Servings
 
      6 c  Chicken broth
      2 tb Shredded Smithfield ham
      4 sm Cakes Chinese bean curd
           -cubed, rinsed in cold water
      6 lg Chinese black mushrooms
           - soaked, squeezed dry
           - and shredded
      4 c  Peanut oil for deep-frying

MMMMM-------------------------RICE CRUST------------------------------
           Rice
           Oil, peanut

MMMMM--------------------------GARNISH-------------------------------
           Chopped scallions
           Sesame oil
 
  BRING THE BROTH TO A SIMMER in a pot and add the ham, bean curd and
  mushrooms. Let it simmer 5 minutes. Heat the oil in a wok to very hot
  (about 380F). Test the oil by dropping a small piece of Rice Crust
  into it. It should float immediately. Slip the whole Rice Crust into
  the oil. As it begins to puff up like popcorn, break it up into large
  chunks with long chopsticks. Turn it to brown on all sides (about 1
  minute). Remove the rice and drain it. At the table, add the rice to
  the serving bowl of soup. It will sizzle as the steam rises and
  provide quite a show. Add the scallions and sesame oil just before
  serving. (The oil used for deep-frying can be cooled, strained
  through a fine sieve and stored in a jar for future use.)
  
  FOR RICE CRUST: Prepare rice as you normally would, but cook it in a
  wide, heavy pot at least 15 minutes after the rice is soft so that a
  crust forms on the bottom of the pot. Spoon off the top layer of
  loose rice and set aside for Fried Rice or freeze it for future use.
  If left to stand overnight at room temperature, the crust will be
  easier to remove from the pot. To use the rice right away, keep the
  pot on low heat and dribble peanut oil around the edge. Heat for a
  few minutes, then loosen the crust with a spatula. It should come out
  in one whole piece. Invert the crust onto a plate. It can now be
  frozen for future use or used while still hot.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
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