Place shrimp and chicken in a pot with the broth,
mushrooms, water chestnuts, bamboo shoots, and
green beans. Bring to a boil.

3 ounces baby shrimp, cooked
3 ounces boneless skinless

Per Serving (excluding unknown
items): 82 Calories; 1g Fat (17.2%
calories from fat); 9g Protein; 2g
Carbohydrate; trace Dietary Fiber;
36mg Cholesterol; 603mg Sodium.
 Exchanges: 0 Grain(Starch); 1
Lean Meat; 0 Vegetable.

chicken breast, cut into
chunks
3 cups chicken broth

Add salt and wine. Return to boil. Reduce heat and
allow to simmer.

1 ounce mushrooms, chopped
2 tablespoons water

Set wok in a ring stand and add oil to a depth of about
2 inches. Over high heat, bring oil to 375. Add rice
crusts, half at a time, turning constantly for 15
seconds or until puffed. Lift out and drain on paper
towels.

chestnuts, chopped
1/8 cup bamboo shoots, diced
1/3 cup green beans, cut
1/2 teaspoon salt
1 cup dry white wine
vegetable oil, for deep frying
6 two inch square rice crusts

Pour soup into warmed bowls, carefully slide fried rice
crusts into the soup and serve.

(look for rice crusts in a
Chinese market. See below to
make your own.)

To make Rice Crusts: Combine 1 cup medium or short
grained rice and 1 cup water in a medium saucepan.
Cover and bring to a boil over high heat. Reduce heat
to low and simmer for 25 minutes. Turn off heat and
let stand for 5 minutes. Spread cooked rice in a ¼ inch
thick layer on a greased, shallow baking pan. Cut into
1 ½ - 2 inch squares with a wet knife. Bake in a 350
oven for 50 minutes or until rice squares are firm and
dry. Store rice crusts in an airtight container at room
temperature for up to 6 months.

Serve in warm bowls
Cuisine: Asian Panorama