Chinese Sizzling Rice Soup

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

DIRECTIONS

1. Mix together the shrimp, chicken, egg, and cornstarch.
2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3. 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.
4. 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!