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Chinese Sizzling Rice Soup


Total Time: 25 min (Prep 10 min; Cook 15 min)

Yield: 6 servings




3 ounces baby shrimp

3 ounces skinless, boneless chicken pieces cut into chunks

1 egg

4 tablespoons cornstarch

4 cups vegetable oil for frying

3 cups chicken broth

1 ounce mushrooms, chopped

2 tablespoons chopped water chestnuts

1/8 cup diced bamboo shoots

1/3 cup fresh green beans, cut into 1 inch pieces

1/2 teaspoon salt

1 tablespoon sherry

2/3 cup uncooked white rice



Chinese Sizzling Rice Soup


1.Mix together the shrimp, chicken, egg, and cornstarch.


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.


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.


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!