Few ingredients bring out the natural flavor of a rich chicken broth more than the toastiness of rice crust. Unfortunately, restaurants tend to clutter the soup with too many ingredients. This version contains only a little ham for salty flavor, mushrooms for smokiness, and bean curd for a contrasting texture. When hot rice crust meets hot soup, it sizzles and steams dramatically. Some people think it tastes a little like fresh popcorn.
© 1981 Ken Hom. All rights reserved.