Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
295 Calories
Recipe Instructions
Step 1
Mix together the shrimp, chicken, egg, and cornstarch.
Step 2
Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
Step 3
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.
Step 4
Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!
Ingredients
1 egg
½ teaspoon salt
4 tablespoons cornstarch
3 cups chicken broth
1 tablespoon sherry
3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
