This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 c Long grain rice
1 c Water
1 Whole chicken breast
3 T Cornstarch
3 T Water
1 T Soy sauce
6 c Chicken stock
2 c Shredded watercress, OR
2 c Lettuce OR spinach, shredded
1/2 c Finely chopped green onions
1 t Dark sesame oil (opt)
Salad oil for deep frying Preparation: Skin, bone and cut the chicken breast into julienne strips. Rice: In a large heavy saucepan or Dutch oven, combine rice and water over high heat. Bring to a boil, cover, reduce heat to medium and cook 10 minutes. Drop heat to low and cook for an additional 30 minutes without removing the lid. The crusty rice around the sides and bottom will stick to the pan. This will be used in the soup. Take off the top layer of softer rice and reserve for another use. Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low. If the rice is dried at room temperature, allow 12-24 hours before deep frying. Soup: Toss the strips of chicken breast with 1 tablespoon of the cornstarch. Set aside. In a small container, combine remaining 2 tablespoons of cornstarch with water and soy sauce. Heat stock just to boiling.
Stir in soy mixture and chicken. Simmer 5 minutes. Add the shredded greens, onions and sesame oil, if desired. Keep the soup hot (but not boiling) while frying rice. Heat oil to 375 degrees in a deep-fryer or heavy saucepan. Fry rice 3 to 5 minutes until puffed and lightly browned. Be watchful, because it can burn quickly. Lift rice out of the fat with a slotted spoon. Drain the rice on paper towls and place in a heated tureen or individual bowls. Pour in the soup.
Serve at once. Additional fried rice may be passed during the course.