Assorted Sizzling Rice Soup Recipe

Step 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.

Step 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.

Step 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.

Things You'll Need

  • 3oz BABY SHRIMP
  • 3oz BONELESS CHICKEN, DICED
  • 1ea EGG
  • 4tb CORNSTARCH
  • 4c COOKING OIL
  • 3c CHICKEN BROTH
  • 1oz MUSHROOMS
  • 2tb DICED WATER CHESTNUTS
  • 2tb DICED BAMBOO SHOOTS
  • 1/3c GREEN BEANS, TRIMMED, CUT IN
  • 1/2ts SALT
  • 1tb SHERRY
  • 2oz SIZZLING RICE, UNCOOKED

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