Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 ounces | BABY SHRIMP |
| 3 ounces | BONELESS CHICKEN, DICED |
| 1 each | EGG |
| 4 tablespoons | CORNSTARCH |
| 4 cups | COOKING OIL |
| 3 cups | CHICKEN BROTH |
| 1 ounce | MUSHROOMS |
| 2 tablespoons | DICED WATER CHESTNUTS |
| 2 tablespoons | DICED BAMBOO SHOOTS |
| ⅓ cup | GREEN BEANS, TRIMMED, CUT IN |
| ½ teaspoon | SALT |
| 1 tablespoon | SHERRY |
| 2 ounces | SIZZLING RICE, UNCOOKED |
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.