Servings
4 s
Ingredients
- 3 ounce BABY SHRIMP
- 3 ounce BONELESS CHICKEN, DICED
- 1 Egg
- 4 tablespoons Cornstarch
- 4 cups COOKING OIL
- 3 cups Chicken broth
- 1 ounce MUSHROOMS
- 2 tablespoons DICED WATER CHESTNUTS
- 2 tablespoons DICED BAMBOO SHOOTS
- 1/3 cup GREEN BEANS, TRIMMED, CUT IN
- 1/2 teaspoon Salt
- 1 tablespoon Sherry
- 2 ounce SIZZLING RICE, UNCOOKED
Directions
- 1. 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.
- 2. 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.
- 3. Meanwhile, heat the remaining oil until it is hot.
- Add rice and brown quickly.
- Drain and add to soup.
- Serve.
- By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini