Assorted sizzling rice soup

4 Servings

Ingredients

QuantityIngredient
3ouncesBABY SHRIMP
3ouncesBONELESS CHICKEN, DICED
1eachEGG
4tablespoonsCORNSTARCH
4cupsCOOKING OIL
3cupsCHICKEN BROTH
1ounceMUSHROOMS
2tablespoonsDICED WATER CHESTNUTS
2tablespoonsDICED BAMBOO SHOOTS
cupGREEN BEANS, TRIMMED, CUT IN
½teaspoonSALT
1tablespoonSHERRY
2ouncesSIZZLING RICE, UNCOOKED

Directions

1. Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for ½ minute and drain.

2. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.

3. Meanwhile, heat the remaining oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve. By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.