chinese sizzling rice soup

Ingredients

• Servings: 6
• 3 ounces baby shrimp
• 3 ounces skinless, boneless chicken pieces cut into chunks
• 1 egg
• 4 tablespoons cornstarch
• 4 cups vegetable oil for frying
• 3 cups chicken broth
• 1 ounce mushrooms, chopped
• 2 tablespoons chopped water chestnuts
• 1/8 cup diced bamboo shoots
• 1/3 cup fresh green beans, cut into 1 inch pieces
• 1/2 teaspoon salt
• 1 tablespoon
• 2/3 cup uncooked white rice

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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 1/2 minute and drain.
• place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. bring to a boil. add salt and . return to a boil. reduce heat and allow to simmer.
• meanwhile, heat the remaining 1 cup of oil until it is hot. add rice and brown quickly. drain and add to soup. serve and enjoy!