* Exported from MasterCook *
ASSORTED SIZZLING RICE SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Chinese
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------OLIVIA EVANS
VPRJ01A-------------------
3 oz Baby shrimp
3 oz Boneless chicken -- diced
1 Egg
4 tb Cornstarch
4 c Cooking oil
3 c Chicken broth
1 oz Mushrooms
2 tb Water chestnuts -- diced
2 tb Bamboo shoots -- diced
1/3 c Green beans -- trimmed, and
-cut in half
1/2 ts Salt
1 tb Sherry
2 oz Sizzling rice -- uncooked
SIZZLING RICE ADDS CRUNCHY TEXTURE TO SOUP. 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.
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