Chinese Sizzling Rice Soup
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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
- 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!
FOOTNOTES
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Editor's Note
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We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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