Chinese Sizzling Rice Soup
 
3 oz.  baby shrimp
3 oz.  boneless, skinless chicken pieces cut into chunks
1   egg
4 Tbsp  cornstarch
4 cup  vegetable oil
3 cup  chicken broth
1 oz.  mushrooms, chopped
2 Tbsp  chopped water chestnuts
1/8 cup  diced bamboo shoots
1/3 cup  cut green beans
1/2 tsp  salt
1 Tbsp  sherry
2/3 cup  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. serve and enjoy! 
 
makes 4 servings 
 
country : china 
course : soup 
source : sharon internationalquisine] 
 
 
-- 
(ID: 11287) Mirror: rec.food.recipes: Sun, Aug 10, 2003


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