CHINESE SIZZLING RICE SOUP
Ingredients:
3 oz. baby shrimp
3 oz. boneless, skinless chicken pieces, cut into chunks
1 egg
4 T. cornstarch
4 C. vegetable oil
3 C. chicken broth
1 oz. mushrooms, chopped
2 T. chopped water chestnuts
1/8 C. diced bamboo shoots
1/3 C. cut green beans
1/2 tsp. salt
1 T. sherry
2/3 C. uncooked white rice
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.
B-man
