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Add a photoServings: 4
Ingredients
- 3 ounce BABY SHRIMP
- 3 ounce BONELESS CHICKEN, DICED
- 1 x EGG
- 4 Tbsp. CORNSTARCH
- 4 c. Veg. oil
- 3 c. CHICKEN BROTH
- 1 ounce MUSHROOMS
- 2 Tbsp. DICED WATER CHESTNUTS
- 2 Tbsp. DICED BAMBOO SHOOTS
- 1/3 c. GREEN BEANS, TRIMMED, CUT IN
- 1/2 tsp SALT
- 1 Tbsp. SHERRY
- 2 ounce SIZZLING RICE, UNCOOKED
Directions
- 1. Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 c. of the oil in wok. When it is warm, add in shrimp and chicken mix. Cook for 1/2 minute and drain.
- 2. Place above mix in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add in salt and sherry. Return to a boil. Reduce heat and allow to simmer.
- 3. Meanwhile, heat the remaining oil till it is warm. Add in rice and brown quickly. Drain and add in to soup. Serve. By cooking the rice before it is added to the soup, we add in a crunchy texture to this savory dish.
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