There are few ingredients which complement and enhance the natural flavour of a good homemade rich chicken stock better than a crispy rice crust. When this simple dish comes to the dining table and the hot toasty crust meets the liquid soup, it all sizzles and steams dramatically.
You need first to make the rice cake as directed for Crackling Rice Crisps with Dipping Sauce. Do not use ‘easy-cook’ rice for this dish because it does not have enough starch to form a crust; use long-grain white rice. If you use vegetable stock, you can turn this soup into a spectacular vegetarian treat.
After making the rice cake, soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Rinse the beancurd well in cold water and blot dry with kitchen paper. Cut the beancurd into
Bring the stock to a simmer in a large pan, add the mushrooms and beancurd and simmer gently for 10 minutes. Then add the peas, spring onions, soy sauce, salt and pepper. Allow to simmer for another 5 minutes. Stir in the garnishing spring onions and sesame oil and ladle the soup into a large tureen.
Now you are ready to fry the rice cake. Heat a wok or deep-fryer until it is hot. Add the
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