Fresh Mushroom Crispy Rice
Serve the deep-fried golden crispy rice with the broth simmered from fresh mushrooms, bamboo shoot slices, and other ingredients for a crisp texture and fresh, bright flavor.
Ingredients
canned fresh mushrooms
100g
refined salt
5g
rice crust (broken into small pieces)
150g
MSG
0.5g
bamboo shoot slices
50g
chopped scallion and ginger
5g each
green vegetable leaves
6 slices
cooking oil (plus 15g for stir-frying)
1000g (about 90g used)
Instructions
1
Prepare the rice crust
Break the rice crust into small pieces.
2
Fry the rice crust
Place a wok over the stove and heat the oil to about 70% hot. Add the rice crust and fry until golden, then remove and arrange on a serving plate.
3
Make the soup base
While the rice crust is frying, in a separate pot heat 15g of cooking oil, add the chopped scallion and ginger, and stir-fry until fragrant. Pour in the liquid from the canned mushrooms, then add about 250g of boiling water together with the fresh mushrooms, bamboo shoot slices, green vegetable leaves, and refined salt. When the liquid comes back to a boil, add the MSG, then pour the finished soup into a large soup bowl to be served over the fried rice crust.
