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Ingredients
Main Ingredients
- 1/2 pound chicken (boneless and skinless)
Marinade
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
Other Ingredients
- 4 dried black mushrooms
- 6 cups chicken broth
- 1/4 cup canned straw mushrooms drained
- 1/2 cup bamboo shoots sliced
- 1/2 cup carrot sliced
- 1/2 cup zucchini sliced
- 1/2 cup frozen peas thawed
- 3 tablespoons Chinese rice wine or dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- cooking oil for deep-frying
- 8 inches pieces rice crusts each about 2 inches square
Ingredients
Main Ingredients
Marinade
Other Ingredients
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Instructions
- Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
- Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
- Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
- In a wok, heat oil for deep-frying to 375'F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
- To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.
Recipe Notes
Recipe from Martin Yan's Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.