Chinese Sizzling Rice Soup

Ingredients

Original recipe makes 6 servings

1. 3 ounces baby shrimp
2. 2 tablespoons chopped water chestnuts
3. 3 ounces skinless, boneless chicken pieces cut into chunk
4. 1/8 cup diced bamboo shoots
5. 1 egg
6. 1/3 cup fresh green beans, cut into 1 inch pieces
7. 4 tablespoons cornstarch
8. 1/2 teaspoon salt
9. 4 cups vegetable oil for frying
10. 1 tablespoon sherry
11. 3 cups chicken broth
12. 2/3 cup uncooked white rice
13. 1 ounce mushrooms, chopped

                        

Directions

1. Mix together the shrimp, poultry, egg, and corn starch.

2. Heat 3 glasses of the oil in wok. When it is hot, add shrimp and poultry combination. Prepare for 1/2 instant and strain.

3. Place above combination in pot with the broth, mushroom, water chestnuts, bamboo bedding launches, and peas. Carry to a steam. Add sodium and sherry. Come back to a steam. Decrease warm and allow making.

4. Meanwhile, warm the staying 1 cup of oil until it is hot. Add grain and darkie easily. Drain and add to broth. Provide and enjoy!