Chinese Sizzling Rice Soup recipe

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Ingredients

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
⅛ cup diced bamboo shoots
⅓ cup fresh green beans, cut into 1 inch pieces
½ teaspoon salt
1 tablespoon sherry
⅔ cup uncooked white rice

Nutrition Info

294.5 calories
carbohydrate: 24 g
cholesterol: 60.2 mg
fat: 17 g
fiber: 0.7 g
protein: 10.6 g
saturatedFat: 2.5 g
servingSize: -
sodium: 641.3 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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!

Recipe Yield

6 servings

Recipe Note

Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.

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