Chinese Sizzling Rice Soup - cooking recipe

Ingredients
    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 sherry
    2/3 cup uncooked white rice
Preparation
    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 sherry. 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!

Leave a comment