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Chinese Sizzling Rice Soup
Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.. Prep Time: approx. 10 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 25 minutes .
Makes 6 servings.
3 ounces Foster Farms Breast Tenders, cut into chunks
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3 ounces baby shrimp
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1 egg
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4 tablespoons cornstarch
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4 cups vegetable oil for frying
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3 cups chicken broth
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1 ounce mushrooms, chopped
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2 tablespoons chopped water chestnuts
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1/8 cup diced bamboo shoots
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1/3 cup fresh green beans, cut into 1 inch pieces
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1/2 teaspoon salt
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1 tablespoon sherry
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2/3 cup uncooked white rice
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Directions
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!
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