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Add a photoServings: 4
Ingredients
- 3 ounce baby shrimp
- 3 ounce boneless, skinless chicken pcs cut into chunks
- 1 x egg
- 4 Tbsp. cornstarch
- 4 c. vegetable oil
- 3 c. chicken broth
- 1 ounce mushrooms, minced
- 2 Tbsp. minced water chestnuts
- 1/8 c. diced bamboo shoots
- 1/3 c. cut green beans
- 1/2 tsp salt
- 1 Tbsp. sherry
- 2/3 c. uncooked white rice
Directions
- 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. Place above mix in pot with the broth, mushroom, waterchestnuts, bamboo shoots, and green beans. Bring to a boil. Add in salt and sherry. Return to a boil. Reduce heat and allow to simmer. Meanwhile, heat the remaining 1 c. of oil till it is warm. Add in rice and brown quickly. Drain and add in to soup. Serve and enjoy!
- Makes 4 servings
- country: Chinacourse: soup
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