Instructions: Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside.

Bring broth to a boil over medium-high heat in a large pot. Add chicken and cook, stirring occasionally, for 3 minutes. Stir in mushrooms, bamboo shoots, vinegar, soy sauce, green onion, cilantro, hot pepper sauce, salt, and white pepper. Return to a boil. Add cornstarch solution and cook, stirring, until soup thickens slightly. Remove pot from heat and slowly drizzle in egg, stirring constantly. Keep warm while preparing rice crusts.

Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 375 degrees. Add rice crusts, half at a time, and cook, turning constantly, for 15 seconds or until puffed. Lift out and drain on paper towels. Cook remaining crusts.

Pout hot soup into a warmed serving bowl and carry to the table. Bring hot fried rice crusts to the table and carefully slide into the soup.

This recipe yields 4 to 6 servings.

Comments: Look for rice crusts in Chinese market. To make your own Rice Crusts: Combine 1 cup medium- or short-grained rice and 1 cup water in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 25 minutes. Turn off heat and let stand for 5 minutes.

Spread cooked rice in a 1/4-inch-thick layer on a greased, shallow baking pan. Cut into 1 1/2- to 2-inch squares with a wet knife. Bake in a 350 oven for 50 minutes or until rice squares are firm and dry. Store rice crusts in an airtight container at room temperature for up to 6 months.

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