Ingredients:
4 large dried black mushrooms, stems removed
1 medium boneless skinless chicken breasts ( about 6 ounces)
1 1/4 inches fresh ginger, peeled
1/4 cup barbecued pork or 1/4 cup cooked ham
4 ounces shrimp
1/4 cup canned bamboo shoots
1/4 cup canned water chestnuts
5 cups chicken stock or 5 cups chicken broth
1 cup reserved mushroom liquid
1 tablespoon dark soy sauce
1 1/2 teaspoons rice wine or 1 1/2 teaspoons dry sherry
salt and pepper
3 -5 drops sesame oil
crispy rice ( see directions for recipe)
vegetable oil, for deep-frying
Directions:
Soak mushrooms in hot water for about 20 minutes.
Strain the liquid and reserve 1 cup for the soup.
Cut mushrooms into quarters.
Cut the water chestnuts and bamboo shoots into thin slices.
Bring a pot of water to boil.
Add the chicken and ginger and briefly blanch the chicken, just until it changes color.
Drain and cut the chicken into thin slices.
Bring the chicken stock or broth and the reserved mushroom liquid to a boil.
Add the chicken and pork, shrimp and the vegetables.
Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper.
Drizzle with the sesame oil.
Bring back to a boil and then let simmer for a few more minutes.
Place the soup in a large serving bowl and keep warm.
Heat wok and add oil for deep-frying.
When oil is ready, add the Crispy Rice.
Deep-fry until it puffs and turns brown, then drain on paper towels.
Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.