Assorted Sizzling Rice Soup

Title:
Assorted Sizzling Rice Soup

Yield:
4 Servings

Categories:
Soups,
Rice




Ingredients:





     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 DICED WATER CHESTNUTS


     2 tb DICED BAMBOO SHOOTS


   1/3 c  GREEN BEANS, TRIMMED, CUT IN


   1/2 ts SALT


     1 tb SHERRY


     2 oz SIZZLING RICE, UNCOOKED






      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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini